Shelly's Recipe

CORN CHOWDER

Category: Chowders

4 oz sliced bacon, cut into 1 inch pieces
2 tbsp unsalted butter
2 cups chopped onions
2 tbsp flour
4 cups chicken stock
2 medium potatoes, peeled and diced
1 cup half-and-half
4 cups cooked corn kernels, drained
3/4 tsp pepper
Salt, to taste
1 large red bell pepper, cut into 1/4 inch dice
3 green onions, cut into 1/4 inch slices
1 tbsp chopped cilantro, for garnish

Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Remove bacon from pan; set aside.

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 reserved bacon and cilantro.