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Corn Chowder

November 2, 2011

I can’t take the credit for this corn chowder–the recipe is from a friend. I make it frequently during the winter months. You might notice that my photo and the listed ingredients vary a bit. The recipe calls for a red pepper which I didn’t have, so I used carrots instead. (I definitely prefer the red peppers.) If you have a Trader Joes, I like to use their frozen roasted corn–but regular canned or frozen corn works nicely as well. This soup can be prepared, cooked and ready to serve in under an hour.


6-8 slices of bacon, cut into bite size pieces

2 tbsp butter

2 onions, chopped

2 tbsp flour

4 cups chicken stock (or broth)

2 large potatoes, diced

1 cup half & half

1 cup corn, cooked

1 red pepper, diced

3-4 scallions, diced

cilantro, for garnish (optional)

salt & pepper

In large soup pot, cook the bacon until it is nice and crispy. Drain the fat, then put the bacon back into the pot and add the butter. When the butter is melted, add the onions and cook for about 10 minutes, until they begin to soften. Gradually mix in the flour and let it absorb into the onions, about 3-4 minutes.  Add the potatoes and chicken stock, then continue to cook over medium-low heat until potatoes are tender, about 20 minutes. Next add the half & half and corn. Season with salt and pepper. Cook another 10 minutes. Add the bell pepper and scallions the last 5 minutes of cooking. Serve immediately while warm, top with chopped cilantro if desired.

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