- 8
- 30 mins
Ingredients
- 4 strips thick sliced bacon, diced
- 1 cup diced onion
- 2 Tbsp minced garlic
- 1/3 cup all purpose flour
- 3 cups half and half
- 2 cups low sodium chicken broth
- 5 ears fresh corn, shucked (about 4 cups kernels, plus corn milk and cobs
- 2 cups diced red bell pepper
- salt and pepper to taste
- sliced scallions
Preparation
Step 1
Use the funnel of a bundt pan to steady the cob while you slice off the kernels into the bowl of the pan. Once kernels are removed, run the back of knife over the cobs to release the corn milk into the bowl.
Cook bacon in a large pot until crisp. Transfer bacon to a paper towel lined plate; reserve 3 Tbsp drippings. Add onion and garlic to pot with reserved drippings, heat until softened, about 2-3 minutes. Stir in flour and cook for 2-3 minutes. Whisk half and half and chicken broth into flour mixture. Add corn kernels, cobs, corn milk, and bell pepper. Bring chowder to a boil over high heat; reduce heat to a simmer. Cook chowder until peppers are tender, about 20 minutes; remove cobs and discard. Season chowder with salt and pepper. Garnish each serving with bacon and scallions