Corn Chowder
4 ounces sliced bacon, cut into 1-inch pieces
2 tablespoons unsalted butter
2 cups chopped onions
2 tablespoons unbleached all-purpose flour
4 cups chicken stock
2 large potatoes, peeled and cut into ¼ inch dice
1 cup half-and-half
4 cups cooked corn kernels
¾ teaspoon coarsely ground black pepper
Salt, to taste
1 large red bell pepper, cut into ¼-inch dice
3 scallions cut into ¼ inch slices
1 tablespoon chopped cilantro, for garnish
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 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
6 portions
Recipe from the Silver Palette Cookbook by Julie Rosso & Sheila Lukins
This is a hearty soup that is a meal all by itself! Serve with a small side salad and some hearty bread and it’s perfect for a cold winter day.
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