Corn Chowder with Bacon and Cheddar
Lindsay
ingredients
- 4 slices bacon
- 2 tbsp olive oil
- 2 onions, diced
- 1 clove of garlic, minced
- 1 green or red bell pepper, seeded and diced
- 1/4 cup flour
- 1 tsp salt
- 1 tsp ground pepper
- 4 cups low salt chicken broth
- 2 large Yukon Gold potatoes, diced
- 4 cups (1 lb) fresh or frozen corn kernels
- 1 cup half and half or whole milk
- 1 cup (4 oz) shredded sharp cheddar
directions
- 1
In a large pot cook bacon over medium heat until crisp. Transfer to paper towel to drain.
- 2
Pour off all but 1 tbsp of bacon fat. Add olive oil, onions, garlic, bell pepper and saute for 10 minutes or until onions are golden.
- 3
Add flour and stir for 2 minutes, do not brown. Add chicken broth and potatoes and bring to a boil. Reduce heat to low and simmer for 10 minutes, until potatoes are tender.
- 4
Add corn, half and half or milk, cheese, and crumbled bacon, leaving some for garnish. Simmer for 5 minutes. Ladle into bowls and serve piping hot, garnished with a little shredded cheese and bacon.
Source: Debbie
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