Corn & Bacon Chowder - Lilana Zirkelbach

1. 1

   In a medium nonstick saucepan over medium-high heat, cook the bacon in 2 tablespoons of water until crisp.

2. 2

   with a slotted spoon, transfer to a paper towel; discard the liquid.

3. 3

   Add the onion, bell pepper, and 2 teaspoons of water to the saucepan; saute until soft, about 5 mintues.

4. 4

   Add the stock and potatoes; bring to a boil.

5. 5

   Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 mintues.

6. 6

   Stir in the corn; simmer 5 minutes longer.

7. 7

   Remove from the heat; cool slightly.

8. 8

   Transfer 2 cups of the soup to a food processor or blender; puree.

9. 9

   Pour back into the saucepan; stir in the cream and heat to serving temperature.

10. 10

    Serve, topped with the bacon pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.