It’s been over a century and a half since
In a large, heavy pot, fry the bacon over low heat till the fat is rendered. Add the onion and bell pepper and cook, stirring, till softened, about 10 minutes, taking care not to brown the vegetables. Add the broth and potatoes, increase the heat to moderate, and cook till the potatoes are tender, stirring occasionally, about 12 minutes. Add the milk, corn, limas, and salt and pepper and cook till the corn and limas are tender, about 10 minutes. Serve the chowder piping hot in soup plates.
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