Corn Chowder
- 4 oz. sliced bacon, cut into 1” pieces
- 2 tbs. unsalted butter
- 1 cup chopped onion
- 2 tbs. unbleached all-purpose flour
- 4 cups chicken broth or stock
- 2 large potatoes, peeled and cut into 1/4” pieces
- 1 cup half-and-half
- 4 cups cooked corn kernels, drained
- 3/4 tsp. coarsely ground black pepper
- salt, to taste
- 1 large red bell pepper, cut into 1/4” dice
- 3 scallions, bulb and 4” greens cut into 1/4” pieces
- 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, 20 to 25 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.
Serves: 6
