Preparation info

  • 6

    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

An updated version of an Old West favorite—this is loaded with corn! The red pepper and cilantro give it a fresh new taste.


  • 4 ounces sliced bacon, cut into 1 inch pieces
  • 2 tablespoons unsalted butter
  • 2 cups Chopped onions
  • 2 tablespoons unbleached all-purpose flour
  • 4 cups Berta’s Chicken Stock or canned broth
  • 2 large potatoes, peeled and cut into ¼-inch dice
  • 1 cup half-and-half
  • 4 cups cooked corn kernels, drained
  • ¾ teaspoon coarsely ground black pepper
  • Salt, to taste
  • 1 large red bell pepper, cut into ¼-inch dice
  • 3 scallions (green onions), white bulb and 3 inches green, cut into ¼-inch slices
  • 1 tablespoon chopped cilantro (fresh coriander), for garnish


    1. 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.
    2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
    3. Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12 to 15 minutes.
    4. Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
    5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.

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