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This recipe has become a favorite in the Sorensen family. I ran across it several
years ago at Alfalfa's, a natural food store I shop at.
It does not REQUIRE the cilantro, but it does add a nice touch.
I find a slice of homemade-style wheat bread goes well with it.
- 4 ounces sliced bacon, cut into 1-inch pieces
- 2 tablespoons unsalted butter (margarine works OK too)
- 2 cups chopped onions
- 2 tablespoons flour
- 4 cups chicken stock or broth
- 2 large potatoes, peeled and cut into 1/4-inch dice
NOTE: I like it with the peels left on
- 1 cup half-and-half
- 4 cups cooked corn kernels, drained
- 3/4 teaspoon black pepper
- Salt, to taste
- 1 large red bell pepper, cut into 1/4-inch dice
- 3 scallions (green onions), white bulb and 3 inches green, cut into 1/4-inch dice
- 1 tablespoon chopped cilantro, for garnish
- Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.
- Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring,
another 5 minutes.
- Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes
are just tender, 12 to 15 minutes.
- Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
- Add the bell pepper and scallions, adjust the seasonings, and cook an additional
5 minutes. Serve immediately, garnished with cilantro.