Corn Chowder

(Courtesy of Family Circle)

Ingredients:
4 oz. bacon, sliced into 1 inch pieces
2 Tbsp. unsalted butter
2 c. chopped onions
3 ribs celery, trimmed and chopped (1 c.)
2 Tbsp. all-purpose flour
2 c. chicken stock
2 c. milk
2 large all-purpose potatoes, peeled and diced
4 c. frozen corn kernels, thawed
2-3 Tbsp. sugar
1 c. half-and-half
Salt and pepper, to taste
1 large red bell pepper, diced
3 scallions, trimmed and chopped
1 Tbsp. fresh cilantro, chopped

Directions:
In a large stockpot, cook bacon for 5 minutes over medium-high heat until almost crispy.  Reduce heat to medium-low and add butter or oil, onions and celery.  Cook, stirring occasionally, for 10 minutes. 

Sprinkle with flour and cook, stirring, for another 3 minutes.  Add chicken stock, milk and potatoes.  Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, about 12 minutes.

Stir in corn and sugar.  Remove 2 c. and puree, then add back to pot, or use immersible blender to thicken soup in the pot.  Stir in half-and-half and salt and pepper to taste.  Bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes.  Garnish with cilantro; serve warm.