Corn Chowder

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 in a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy. reduce heat to medium-low and add butter or oil, onions and celery. cook, stirring occasionally, for 10 minutes.
• 2 sprinkle with flour and cook, stirring, for another 3 minutes. add chicken stock, milk and potatoes. bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes.
• 3 stir in corn and sugar. remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot. stir in half-and-half, and salt and pepper to taste. bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes. garnish with cilantro; serve warm.