Corn chowder 2

Yield: 6 servings

Measure Ingredient
4 ounces Bacon -- cut into 1-inch cube
2 tablespoons Unsalted butter
2 cups Onion -- chopped
2 tablespoons Flour
4 cups Chicken broth
2 larges Potato -- cut into 1/4\" cubes
1 cup Half and half
4 cups Frozen corn -- cooked & drained
¾ teaspoon Black pepper -- coarsely ground
\N \N Salt and pepper -- to taste
1 large Red bell pepper -- cut into 1/4\" diced
3 \N Green onion -- cut into 1/4\" slices
1 tablespoon Cilantro -- chopped

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 mintues. Add the broth 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 green onion, adjust the seasonings and cook an additional 5 minutes. Serve immediately, garnished with cilantro.

Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-18-95 (21:23) (159) Fido: Cooking

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