Corn Chowder

Name: Corn Chowder
Yield: 6 portions
Ingredients: 4 cups Berta’s Chicken Stock or canned broth; ¾ teaspoon coarsely ground black pepper; 2 tablespoons unbleached all-purpose flour; 4 cups cooked corn kernels, drained; 1 cup half-and-half; Salt, to taste; 2 cups Chopped onions; 4 ounces sliced bacon, cut into 1 inch pieces; 2 large potatoes, peeled and cut into ¼-inch dice; 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; 2 tablespoons unsalted butter

Preparation info

6
portions

Difficulty
Medium

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.

Ingredients

4 ounces sliced bacon, cut into 1 inch pieces
2 tablespoons unsalted butter
2

Soup

Method

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 minutes.
Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12 to 15 minutes.<

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Part of

Beautiful Soup

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