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| RECIPE FOR SALEM TAVERN MARYLAND CORN CHOWDER |
Title: Salem Tavern Maryland Corn Chowder
Category: Restaurant
Instructions:
Salem Tavern Maryland Corn ChowderSource: Chef John Deschler, Salem Tavern 1 1/2 pounds bacon, diced
1/2 pound onion, diced
3/4 cup flour
10 3/4 cups chicken stock (or bouillon)
4 cups creamed corn
Salt to taste
1/2 tablespoon black pepper
Pinch oregano
1 pound corn kernels, fresh or frozen
1 pound potatoes, peeled, finely diced
2 3/4 cups heavy cream
Hot-pepper sauce, to taste In large soup pot, saut
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