Corn Chowder

Recipe modified from “Family Circle Magazine”

MAKES 8 servings

PREP 20 minutes

COOK 35 minutes

INGREDIENTS:

4 ounces bacon, sliced into l-inch slices

2 tablespoons unsalted butter or olive oil

2 cups chopped onions

3 ribs celery, trimmed and chopped (1 cup)

2 tablespoons all-purpose flour

2 cups chicken stock

2 cups milk

2 large all-purpose potatoes, peeled and diced

4 cups frozen or fresh corn kernels, thawed

2 to 3 tablespoons sugar

1 cup half-and-half

Salt and pepper to taste

1 large red bell pepper, diced

INSTRUCTIONS:

1- In a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy.

Reduce heat to medium-low and add butter or oil, onions and celery.

Cook, stirring occasionally, for 10 minutes.

2- Sprinkle with flour and cook, stirring, for another 3 minutes. Add chicken stock, milk and potatoes. Bring to a simmer over medium-high heat, then reduce heat to medium­low and cook until potatoes are just tender, 12 minutes.

3- Stir in corn and sugar. Remove about 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot. Stir in half-­and-half.

Salt and pepper to taste.

Bring back to a simmer over medium heat, add red pepper and cook 5 more minutes. Serve warm.