While looking forward to the spring and summer cooking that lies ahead, there is a part of me that will mourn the soups and stews of winter. Something is so comforting about the perfect bowl of soup. This Potato Corn Chowder recipe is a great soup for cool spring nights. It is still hearty like a winter soup, but uses ingredients that speak of the summer months ahead.
Potato Corn Chowder
4 slices of bacon, cut into 1″ pieces
2 Tbsp. unsalted butter
1 cup diced onions
3 scallions (green onions), white bulbs and 3 inches green, diced
2 Tbsp. unbleached, all-purpose flour
4 cups chicken stock
2 medium potatoes, peeled and cut into 1/4-inch dice
1 cup half-and-half
4 cups cooked corn kernels, drained
3/4 tsp. coarsely ground black pepper
Salt, to taste
1 large red bell pepper, cut into 1/4″ dice
Cook the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and stir until melted, then add the onions and scallions and cook over low heat until transparent or for about 10 minutes. Add the flour and cook another 5 minutes, stirring constantly.
Next, mix in the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, about 15 minutes. Add the half-and-half, corn, pepper, and salt. Cook about 10 minutes, stirring occasionally.
Finally, add the bell pepper and cook an additional 5-10 minutes.
Serve with your favorite cheese on top and warm crusty bread.