Corn Chowder

Name: Corn Chowder
Ingredients: 4 ounces bacon, sliced into 1-inch pieces; 2 tablespoons unsalted butter or 2 tablespoons olive oil; 2 cups chopped onions; 3 celery ribs, trimmed and chopped (1 cup); 2 tablespoons all-purpose flour; 2 cups chicken stock; 2 cups milk; 2 large potatoes, peeled and diced; 4 cups frozen corn kernels, thawed; 2 -3 tablespoons sugar; 1 cup half-and-half; salt and pepper (to taste); 1 large red bell pepper, diced; 3 scallions, trimmed and chopped; 1 tablespoon fresh cilantro, chopped

15 ingredients

11 steps

Ingredients

4 ounces bacon, sliced into 1-inch pieces
2 tablespoons unsalted butter or 2 tablespoons olive oil
2 cups chopped onions
3 celery ribs, trimmed and chopped (1 cup)
2 tablespoons all-purpose flour
2 cups chicken stock
2 cups milk
2 large potatoes, peeled and diced
4 cups frozen corn kernels, thawed
2 -3 tablespoons sugar
1 cup half-and-half
salt and pepper (to taste)
1 large red bell pepper, diced
3 scallions, trimmed and chopped
1 tablespoon fresh cilantro, chopped

Directions

1

In a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy.
2

Reduce heat to medium-low and add butter or oil, onions and celery.
3

Cook, stirring occasionally, for 10 minutes.
4

Sprinkle with flour and cook, stirring, for another 3 minutes.
5

Add chicken stock, milk and potatoes.
6

Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes.
7

Stir in corn and sugar.
8

Remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot.
9

Stir in half-and-half, and salt and pepper to taste.
10

Bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes.
11

Garnish with cilantro; serve warm.