Corn Chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 4 ounces bacon, sliced and cut into 1 inch pieces; 2 tablespoons unsalted butter; 2 cups onions, chopped; 2 tablespoons all-purpose flour; 4 cups canned chicken broth; 2 large potatoes; 1 cup half-and-half; 2 cups corn kernels, drained; 3/4 teaspoon fresh coarse ground black pepper; salt, to taste; 1 large red bell pepper, cut into 1/4 inch dice; 3 scallions, white bulb and 3 inches green, cut into 1/4 inch slices; 1 tablespoon cilantro, chopped

Submitted by hpitler

"Updated version of an Old West favorite. From The New Basics Cookbook by Rosso and Lukins"

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Ready In:: 55mins
Ingredients:: 13
Serves:: 6

ingredients

4 ounces bacon, sliced and cut into 1 inch pieces
2 tablespoons unsalted butter
2 cups onions, chopped
2 tablespoons all-purpose flour
4 cups canned chicken broth
2 large potatoes
1 cup half-and-half
2 cups corn kernels, drained
³⁄₄ teaspoon fresh coarse ground black pepper
salt, to taste
1 large red bell pepper, cut into 1/4 inch dice
3 scallions, white bulb and 3 inches green, cut into 1/4 inch slices
1 tablespoon cilantro, chopped

directions

Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow to melt.
Add the onionsw and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
Add the stock and potatoes. Continue cooking over medium-low heat. Until the potatoes are just tender, 12 to 15 minutes.
Add the half and half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes.
Serve immediately, garnished with cilantro.

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RECIPE SUBMITTED BY

hpitler

I have been married for 35 years and have two grown kids. I am the Senior Director of Curriculum and Instruction for McREL in Denver. I am the cook in our family, and when I have the time, I love to try new recipies.

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