Corn and White Bean Chowder

Name: Corn and White Bean Chowder
Ingredients: 6 slices bacon, chopped; 1 onion, chopped; 1 red bell pepper, chopped; 3 carrots, peeled and chopped; 2 tablespoons flour; 3 cups milk; 16 ounces frozen corn; 1 (15 ounce) can cannellini beans, rinsed and drained; 14 teaspoon celery seed; 1 tablespoon red wine vinegar; 14 teaspoon salt; 14 teaspoon pepper

12 ingredients

9 steps

Ingredients

6 slices bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
3 carrots, peeled and chopped
2 tablespoons flour
3 cups milk
16 ounces frozen corn
1 (15 ounce) can cannellini beans, rinsed and drained
14 teaspoon celery seed
1 tablespoon red wine vinegar
14 teaspoon salt
14 teaspoon pepper

Directions

1

In a large stockpot, cook bacon over medium heat until crisp, about 7 minutes.
2

Drain off all except 1 tablespoon drippings.
3

Stir in onion, red pepper, and carrots.
4

Cook, stirring often, until onion is limp, about 3 minutes.
5

Stir in flour, blending thoroughly.
6

Cook, stirring, 1-2 minutes.
7

Stir in milk and heat to boiling.
8

Mix in corn, beans, celery seeds, vinegar, salt and pepper; heat to boiling.
9

Reduce heat to low and simmer 5 minutes.