Corn Chowder

By june

Ingredients

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

Preparation

Step 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.
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.
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.