Corn Chowder

c/o New Basics

Warning to herbivores: forget about it. You might think you can vegetarianify this recipe, but you can't. Trust me because I've tried. Those bacon bits and chicken stock make all the difference.

Serves 6

4 oz (110g) sliced bacon, cut into 1 inch pieces
2 tbsp unsalted butter
2 cups onion, chopped
2 tbsp flour
4 cups chicken stock
2 large potatoes, cut into ¼ inch cubes
1 cup half and half cream (10% mf)
4 cups cooked corn kernels (drain and rinse if canned)
Salt and pepper to taste
1 large red bell pepper, ¼-in dices
3 green onions (use white bulb and 3 inches of green), cut into ¼ inch rounds
Fresh cilantro

Wilt bacon in a large soup pot over low heat until fat comes out, about 5 minutes. Add butter to pot. Add onion and wilt over low heat for 10 minutes. Add flour and cook, stirring, for 5 minutes . Add stock and potatoes. Cook over medium-low until potatoes are tender, about 12-15 minutes. Add half and half, corn, pepper, and salt and cook 7 minutes. Add bell pepper and scallions, adjust seasoning and cook another 5 minutes. Serve immediately, garnished with cilantro.