From Rock and Roll Comfort Cooking

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

1. In a large, heavy pot, cook the bacon over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain..
2. Pour off all but 1 tablespoon of the bacon fat. Add the olive oil, onions, garlic, and bell pepper and saute for 10 minutes, or until the onions are golden.
3. Add the flour and stir for 2 minutes; do not brown. Add the chicken broth and potatoes and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the potatoes are tender.
4. Add the corn, half-and-half or milk, the 1 cup cheese, and three-fourts of the crumbled bacon. Simmer for 5 minutes. Ladle into bowls and serve piping hot, garnish with a little shredded Cheddar cheese and the remaining crumbled bacon.

Makes 6 to 8 servings

Cook'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.