Prep 15 mins
Cook 40 mins
Updated version of an Old West favorite. From The New Basics Cookbook by Rosso and Lukins
- 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
- Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow to melt.
- Add the onionsw and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
- Add the stock and potatoes. Continue cooking over medium-low heat. Until the potatoes are just tender, 12 to 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.
- Serve immediately, garnished with cilantro.