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Corn Chowder

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.

Steve Sorensen



  1. 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.
  2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
  3. Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12 to 15 minutes.
  4. Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
  5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.