Corn Chowder

Summary
Prep time	20 min
Cook time	~40 min
Source	The New Basics Cookbook (pg 98)
Yield / serves	6 servings
Rating	Delicious

Ingredients

• 4 oz sliced bacon, cut into 1-inch pieces
• 2 T unsalted butter
• 2 c chopped onions
• 2 T all-purpose flour
• 2 c chicken stock or canned broth
• 2 large potatoes, peeled and cut into 1/4-inch dice
• 1 c half-and-half
• 4 c cooked corn kernels, drained
• 3/4 t coarsely ground black pepper
• salt, to taste
• 1 large red bell pepper, cut into 1/4-inch dice (optional)
• 3 scallions, white bulb and 3 inches green, cut into 1/4-inch slices
• 1 T chopped cilantro, for garnish

Preparation

Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.

Add the onions 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, 12-15 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.