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. Comments are closed.
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Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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