corn chowder
This is the best Corn Chowder I have ever made. I wrote the recipe as it is written in The New Basics Cookbook, but I do add more cilantro at the end. My husband cannot get enough of this chowder. We do use fresh corn off the cob, so as soon as he sees it is in, he wants this chowder! An updated version of an Old West favorite _ this is loaded with corn! The red pepper and cilantro give it a fresh new taste.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 4 ounces sliced bacon, cut into 1" pieces
- 2 tablespoons unsalted butter
- 2 cups chopped onions
- 2 tablespoons unbleached all-purpose flour
- 4 cups chicken broth
- 2 large potatoes, peeled and cut into 1/4" dice
- 1 cup half and half
- 4 cups cooked corn kernels, drained
- 3/4 teaspoon coarsely ground black pepper
- - salt to taste
- 1 large red pepper, cut into 1/4" dice
- - scallions (green onions), white bulb and 3 inches green, cut into 1/4" slices
- 1 tablespoon chopped cilantro (fresh coriander), for garnish
How To Make corn chowder
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Step 1Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.
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Step 2Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
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Step 3Add the stock and potatoes. Continue cooking over medium heat until the potatoes are just tender, 12 to 15 minutes.
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Step 4Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring constantly.
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Step 5Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 miinutes. Serve immediately, garnnished with cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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