Corn Chowder

By SewingDragonfly

From Family Circle Magazine and re-posted on food.com

Ingredients

• 4 oz bacon, sliced into 1” pieces
• 2 T unsalted butter or olive oil
• 2 cups onion, chopped
• 3 celery ribs, trimmed and chopped (1 cup)
• 2 T all-purpose flour
• 2 cups chicken stock
• 2 cups milk
• 2 large potatoes, peeled and diced
• 4 cups frozen corn kernels, thawed
• 2-3 T sugar
• 1 cup half and half
• Salt and pepper to taste
• 1 large red bell pepper, diced
• 3 scallions, trimmed and chopped
• 1 T 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 immursable 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.