Corn Chowder with Bacon and Cheddar
Simple ingredients combine to create a hearty and thoroughly satisfying chowder. Serve with buttermilk biscuits.
4 slices bacon 2 tablespoons olive oil 2 onions, dices 1 garlic clove minced 1 green or red bell pepper, seeded, deribbed, and finely diced 1/4 cup flour 2 tablespoons butter 1 teaspoon salt 1 teaspoon freshly ground pepper 4 cups low-salt chicken broth 2 large Yukon Gold or new potatoes, diced 4 cups (1 pound) fresh or frozen corn kernels 1 cup half-and-half or whole milk 1 cup (4oz) shredded sharp Cheddar cheese, plus more for garnish
Makes 6 to 8 servingsCook's Tips:
To remove corn kernels from the cob, hold the cob vertically on the chopping block and use a sharp knife to slice straight down, cutting under the kernels.