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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Updated version of an Old West favorite. From The New Basics Cookbook by Rosso and Lukins Ingredients:
4 ounces bacon, sliced and cut into 1 inch pieces |
2 tablespoons unsalted butter |
2 cups onions, chopped |
2 tablespoons all-purpose flour |
4 cups canned chicken broth |
2 large potatoes |
1 cup half-and-half |
2 cups corn kernels, drained |
3/4 teaspoon fresh coarse ground black pepper |
salt, to taste |
1 large red bell pepper, cut into 1/4 inch dice |
3 scallions, white bulb and 3 inches green, cut into 1/4 inch slices |
1 tablespoon cilantro, chopped |
Directions:
1. Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow to melt.
2. Add the onionsw 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.
6. Serve immediately, garnished with cilantro.
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