Aunt Judy's Corn Chowder
INGREDIENTS
  • Servings: 6
  • 4 oz. bacon, cut in 1-inch
  • pieces
  • 2 Tbls. butter
  • 2 Cups onions, chopped
  • 2 Tbls. flour
  • 4 Cups chicken stock
  • 2 large potatoes, peeled and cut
  • into 1/4 inch dice
  • 1 Cup half & half
  • 4 Cups cooked corn
  • 3/4 tsp. pepper
  • Salt to taste
  • 1 lg. red pepper, cut into 1/4-inch dice
  • 3 green onions, chopped
DIRECTIONS
  1. In a large soup pot over low
  2. heat cook bacon, about 5 minutes.
  3. Add butter and allow it to
  4. melt. Add onions and cook
  5. over low heat for 10 minutes.
  6. Add the flour and cook,
  7. stirring another 5 minutes.
  8. Add the stock and potatoes.
  9. Continue cooking over
  10. medium-low heat until the
  11. potatoes are just tender,
  12. 12 - 15 minutes. Add the
  13. half & half, corn, pepper,
  14. and salt. Cook 7 minutes
  15. stirring occasionally. Add
  16. the bell pepper and green
  17. onions, adjust the
  18. seasonings, and cook an
  19. additional 5 minutes. Serve
  20. immediately.
  21. Yield: 6 servings.
RECIPE BACKSTORY
Coming from the midwest, this is the warmer-upper after shoveling snow for 2 or 3 hours.