Chef Al Levinsohn
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8 OZ1/4 CUP
1/4 CUP 1/2 CUP 3/4 CUP 3 CUPS 6 CUPS 2 CUPS ½ CUP 1T 1T 1t |
BACON, SMALL DICE MINCED YELLOW ONIONS
MINCED CELERY UNSALTED BUTTER ALL PURPOSE FLOUR CREAMED CORN CHICKEN STOCK, HEATED DICED COOKED POTATOES ROASTED RED PEPPER DICED GROUND CUMIN GRANULATED GARLIC GROUND WHITE PEPPER |
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COOK BACON UNTIL CRISP, ADD ONIONS AND CELERY TO BACON FAT AND SAUTÉ UNTIL TENDER. ADD IN BUTTER AND FLOUR AND STIR WELL TO FORM A BLOND ROUX. ADD STOCK AND CREAMED CORN. WHISK TO COMBINE AND COOK OVER LOW HEAT UNTIL FLOUR TASTE IS GONE. ADD IN PEPPERS, POTATOES AND SEASONINGS. ADJUST CONSISTENCY WITH CHICKEN STOCK. ADD SERVICE SPLASH TO TASTE WITH HEAVY CREAM OR HALF AND HALFGarnish with chopped crisp bacon, and chopped cilantro
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