Potluck Corn Chowder

Warm up a cold winter night with this creamy and delicious chowder recipe. Quick and easy to prepare, add it to your menu when company is coming.

from Family Circle

Potluck Corn Chowder
Servings: 8 Prep 20 mins Cook 35 mins

Ingredients

  • 4 ounces bacon, sliced into 1-inch pieces
  • 2 tablespoons unsalted butter or olive oil
  • 2 cups chopped onions
  • 3 ribs celery, trimmed and chopped (1 cup)
  • 2 tablespoons 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 - 3 tablespoons sugar
  • 1 cup half-and-half
  • Salt and pepper to taste
  • 1 large red bell pepper, diced
  • 3 scallions, trimmed and chopped
  • 1 tablespoon fresh cilantro, chopped

Make It

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.

2. 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.

3. 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.

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