LORD CHARLEY'S CORN CHOWDER

Lord Charley's Corn Chowder image

This recipe came from restaurant once in business in California's Inland Empire. They would share the recipe along as posted it in a cookbook that helped raise money for battered women. The recipe is tasty and has been used in our family for many years.

Provided by mallow_cherub

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup green bell pepper, finely chopped
1/3 cup bacon, finely chopped
5 cups chicken stock
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme
1 lb potato, Peeled and Diced
15 ounces frozen corn
4 tablespoons butter
2 tablespoons flour
1 quart half-and-half cream

Steps:

In a large pot, Brown Onions, Celery, Green Peppers, and Bacon.
Add Chicken Stock, Salt, White Pepper, and Thyme.
I usually let it simmer for 20 minutes to make sure the vegetables are well cooked.
Add Potatoes and Corn. Simmer 30 minutes.
In a separate pan, melt butter and add flour.
Add Half & Half, slowly, in increments while whisking together to make smooth.
Add the Half & Half mixture to the soup. Cook 10 Minutes. Enjoy!

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