Corn chowder 2
6 servings
Ingredients
| Quantity | 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 |
| Salt and pepper -- to taste | ||
| 1 | large | Red bell pepper -- cut into 1/4\" diced |
| 3 | Green onion -- cut into 1/4\" slices | |
| 1 | tablespoon | Cilantro -- chopped |
Directions
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