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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Mitidieri Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nicole Mitidieri


4 oz sliced bacon, cut into 1" pieces
2 Tbsp unsalted butter
2 cups chopped onions
2 Tbsp unbleached all-purpose flour
4 cups chicken broth
2 large potatoes, peeled and cut into 1/4" dice
1 cup half and half
4 cup cooked corn kernels, drained
3/4 tsp 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 Tbsp chopped cilantro (fresh coriander), for garnish

Wilt 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.
Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
Add the stock and potatoes. Continue cooking over medium heat until the potatoes are just tender, 12 to 15 minutes.
Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring constantly.
Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 miinutes. Serve immediately, garnnished with cilantro.

Personal Notes:
Personal Notes:
I skip red peppers and cilantro. White canned corn and yukon golds. More veggies the better.




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