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Corn Chowder

Corn Chowder

1 Hr(s)
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1 serving
Original recipe yields 1 serving
4 oz bacon sliced into 1" pieces
2 Tbsp unsalted butter or olive oil
2 cups chopped onion
3 ribs celery, chopped
2 Tbsp flour
2 cups chicken stock
2 cups milk
2 lg potatoes, peeled and diced
4 cups frozen corn kernels, thawed
2-3 Tbsp sugar
1 cup half-and-half (or evaporated skim milk)
Salt and pepper to taste
1 lg red bell pepper, diced
3 scallions, chopped
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Let's Make It
1
1. In a large stockpot, cook bacon for 5 min over medium high heat till crisp.
2
2. Reduce heat to medium low and add butter or oil, onions, and celery. Cook stirring occasionally for 10 min. Sprinkle with flour and cook stirring for another 3 min.
3
3. Add chicken stock, milk, and potatoes. Bring to a simmer over medium heat, then reduce to low heat, and cook until potatoes are just tender, about 12 min.
4
4. Stir in corn and sugar. Remove 2 cups and puree, and then add back to pot. Stir in half-and-half, and salt and pepper to taste. Bring back to a simmer over med. heat, add red pepper and scallions, cook 5 more min.
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