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Grandma's Corn Chowder

Reviewed: Nov. 22, 2011
LOVE, LOVE, LOVE this chowder! Make it and people will RAVE and ask you for the recipe. It's tasty the way it is, but I did customize the recipe for my family. Instead of half and half, we use heavy whipping cream. We double the bacon and save half of it to use as a garnish later. We also add finely chopped parsley at the end to add color. If you want to thicken the chowder, make a roux of 2 TBS of butter and 2 TBS of flour. Mix and simmer in a small pot for a few minutes......then add a ladle of liquid from the broth to the roux.....it will expand and thicken. Do this two more times, then transfer the roux to the pot of chowder and gently mix well. Do this before you add the parsley. It's perfectly yummy!
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