Not every recipe has to break the bank. In fact, some can give you a bang for your buck. Sienna DeGovia's ( http://siennacake.com ) corn chowder is the perfect example. You can make an entire pot of warm, hearty soup for a big family dinner or a single meal with leftovers. It's a one-pot meal that keeps on giving. Yum!
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Salt pork, diced
3 tablespoon (45 g) butter
2 tablespoons (15 g) AP ﬂour
1 onion, diced
5 stalks celery, diced
3 cups (700 mL) chicken stock
1 bag frozen corn
1 cup (240 mL) milk
salt and pepper to taste
small bunch fresh Italian parsley, chopped
4 large dinner rolls, tops removed and centers torn out in big hunks
Heat oven to 300°F (150°C).
Add pork and butter to large soup pot. Cook until pork crisps and fat renders out. Remove pork with slotted spoon and set aside.
Add ﬂour to pot and stir constantly to prevent burning for about 5 minutes. Mixture should thicken and darken slightly.
Add onion and celery and stir until onions turn translucent, about 5 minutes. Add chicken stock and bring to a boil stirring to remove any lumps. Reduce heat and simmer for 20 minutes.
Meanwhile, place rolls and centers on baking sheet and warm in oven.
Add corn and milk to soup and simmer for 5-10 minutes more, making sure not to let it boil. Turn off heat and stir in parsley, salt and pepper to taste.
Ladle soup into warmed rolls and serve with centers for dipping.
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