ARTICHOKE CORN CHOWDER

ARTICHOKE CORN CHOWDER image

Yield 8 people

Number Of Ingredients 13

5 large artichoke bottoms, cooked or canned
3 strips smoked bacon, finely julienned
1 1/2 medium onions, peeled and cut into a 1/4 inch dice
2 stalks celery, trimmed and cut into 1/4 inch dice
4 cups chicken stock
1 large potato, peeled and cut into 1/4 inch dice
kernels from 2 uncooked medium ears of corn (or frozen kernels)
1 cup heavy cream
3 dashes of Tabasco sauce
2 dashes of Worcestershire sauce
Salt to taste
Ground black pepper to taste
Fresh lemon juice to taste

Steps:

Fry bacon in a medium saucepan over medium low hat for 5 minutes or until brown. Add onions and celery and cook for three minutes or until onions become translucent but not brown. Add chicken stock and bring to a boil. Lower heat and simmer for 10 minutes, skimming fat from surface from time to time. Add potato, corn, and artichokes and simmer for 10 minutes or until potato is cooked. Add cream and bring to a boil. When boiling, add Tabasco and Worcestershire, and season with salt, pepper, and lemon juice. Remove from heat, pour into warm soup bowls, and serve.