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Southwestern Corn and Red Pepper Chowder

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“Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
  2. In large stock pot, fry bacon until crisp.
  3. Remove bacon, save drippings.
  4. Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
  5. Add peppers and cook until tender, about 3 minutes.
  6. Stir in salt, thyme, white pepper, poultry seasoning and coriander.
  7. Add milk and heat gently, do not boil.
  8. Add potato mixture to stock pot, stir and bring to simmer.
  9. Thicken with cooled butter-flour mixture.
  10. Stir well.
  11. Simmer lightly to obtain a gloss.
  12. Add corn and heat thoroughly.
  13. Sprinkle bacon bits on top before serving.

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