Classic Corn Chowder
(I talked about this recipe here)
4 ounces sliced bacon, cut into 1-inch pieces (omit if making vegetarian)
2 tablespoons butter
2 cups onion, chopped
2 tablespoons flour
4 cups chicken or vegetable broth
2 medium potatoes, peeled and diced into 1/4 inch pieces
1 cup half-and-half
4 cups cooked corn kernels
3/4 teaspoon black pepper
salt, to taste
1 large red bell pepper, cut into 1/4 inch pieces
3 scallions, chopped
Wilt the bacon in a large pot over low heat, about 5 minutes (omit this step if making a vegetarian soup).
Add the butter and allow it to melt.
Add the onions and wilt over low heat for 10 minutes.
Add the flour and cook, stirring, another 5 minutes.
Add the broth and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12-15 minutes.
Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes.
makes 9 1-cup servings
source: The New Basics by Julee Rosso and Sheila Lukins