Corn Chowder
From Recipes
| 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.
