Corn Chowder

This recipe has become a favorite in the Sorensen family. I ran across it several years ago at Alfalfa's, a natural food store I shop at.

It does not REQUIRE the cilantro, but it does add a nice touch.
I find a slice of homemade-style wheat bread goes well with it.

Steve Sorensen

Ingredients:

• 4 ounces sliced bacon, cut into 1-inch pieces
• 2 tablespoons unsalted butter (margarine works OK too)
• 2 cups chopped onions
• 2 tablespoons flour
• 4 cups chicken stock or broth
• 2 large potatoes, peeled and cut into 1/4-inch dice
  NOTE: I like it with the peels left on
• 1 cup half-and-half
• 4 cups cooked corn kernels, drained
• 3/4 teaspoon black pepper
• Salt, to taste
• 1 large red bell pepper, cut into 1/4-inch dice
• 3 scallions (green onions), white bulb and 3 inches green, cut into 1/4-inch dice
• 1 tablespoon chopped cilantro, for garnish

Instructions:

1. 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.
2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
3. Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12 to 15 minutes.
4. Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.