Cheddar-Corn Chowder with Bacon and Scallions

Summary
Prep time	20 min
Cook time	40-45 min
Source	New England Soup Factory Cookbook
Yield / serves	10-12 servings
Rating	Very good

Ingredients

• 1 lb uncooked bacon, diced
• 1 large Spanish onion, peeled and diced
• 3 carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 5 medium red bliss potatoes, diced into 3/4-inch cubes
• 6 c chicken stock
• 1/4 t cayenne pepper
• 2 t ground coriander
• 2 cans (16 oz each) whole kernel corn, drained
• 2 cans (16 oz each) creamed corn
• 1 lb sharp cheddar cheese, grated
• 2 c heavy cream
• 4 dashes Worcestershire sauce
• Kosher salt
• freshly ground black pepper
• 2 bunches scallions, sliced

Preparation

Heat a stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain. Discard all but 2 tablespoons of the bacon drippings. Add the onion, carrots, celery, and garlic to the drippings and saute for 5 minutes. Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil.

Reduce the heat to medium and simmer for 35 minutes. Add the whole kernel corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes. Season with the Worcestershire sauce, salt, and pepper to taste. Stir in the scallions and crispy bacon pieces.