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Chili Chowder

soups

2 slices bacon; chopped
1 onion; chopped
1 stalk celery; chopped
1 can (28 oz) tomatoes; undrained
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 bay leaf
1 teaspoon (approx) chili powder
salt and freshly ground pepper
1 can (19 oz) red kidney beans; drained
1 can (12 oz) whole kernel corn; drained
1 cup chicken stock or water
2 potatoes; peeled and diced
1/4 cup finely chopped fresh parsley
parsley sprigs
croutons; optional

In large saucepan over medium heat, cook bacon until softened. Add onion and celery; cook until onion is softened but not browned. Stir in tomatoes, Worcestershire, mustard and bay leaf; add chili powder, salt and pepper to taste. Bring to boil; reduce heat and simmer, covered, for 10 minutes. Remove from heat, let cool slightly and discard bay leaf. In food processor or blender, purée mixture until smooth; alternatively, press through sieve. Return purée to saucepan and add beans, corn, stock, potatoes and chopped parsley. Bring to boil, reduce heat and simmer for 5 to 10 minutes or until potatoes are tender and chowder has thickened. Garnish with parsley sprigs and serve with croutons (if using).

Contributor: Canadian Living - April, 1986

Yield: 6 to 8 servings

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