Corn Chowder

by Sue Taggart

This recipe is loaded with fresh, sweet corn and the best of summer produce. You absolutely cannot leave out the bacon, butter or cream, so if you are worried about calories then this is not for you. But the rest of us will really enjoy it!

Serves 6:

4 oz       sliced bacon cut into 1″ pieces

2 c         chopped onion

2 tbsp   butter

4 c         chicken stock

2 tbsp    all-purpose flour, unbleached

2             large potatoes, peeled and cut into 1/2″ chunks

1 c           half and half

4 c          fresh corn kernels

1              large red pepper cut into 1/4″ inch chunks

3              scallions, cut into 1/4″ slices- the bulb and the green

3/4 tsp   freshly ground black pepper

1 tbsp     chopped cilantro for garnish

salt to taste


Wilt the bacon in a large soup pot over a low heat for 5 minutes, add the butter and allow to melt. Add the onions and cook over a low heat until translucent, approximately 10 minutes. Stir in the flour and continue cooking for 2 minutes. Add stock and potatoes, continue to cook over low-medium heat for about 15 minutes until the potatoes are just tender. Add the half and half, corn, salt and pepper and cook for 8 minutes, stirring occasionally. Add the red pepper and scallions, adjust seasoning to taste and continue to cook for a further 7 minutes.Serve and garnish with cilantro.The broth is smooth and silky with a hint of bacon, the potatoes lovely and soft and the corn and red pepper add a nice fresh crunch – you will lick the bowl clean!!!

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