Southwestern Corn and Red Pepper Chowder

Recipe by Galley Wench
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
  • In large stock pot, fry bacon until crisp.
  • Remove bacon, save drippings.
  • Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
  • Add peppers and cook until tender, about 3 minutes.
  • Stir in salt, thyme, white pepper, poultry seasoning and coriander.
  • Add milk and heat gently, do not boil.
  • Add potato mixture to stock pot, stir and bring to simmer.
  • Thicken with cooled butter-flour mixture.
  • Stir well.
  • Simmer lightly to obtain a gloss.
  • Add corn and heat thoroughly.
  • Sprinkle bacon bits on top before serving.
Advertisement