Texas Country Club Corn Chowder

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 small onion, diced
• 1 large celery rib, diced
• 1 large carrot, chopped
• 3/4 lb bacon, chopped
• 1 anaheim chilies or 1 red bell pepper
• 1 -2 fresh jalapeno pepper, diced
• 1 (10 ounce) box frozen corn
• 1/2 cup flour
• 2 large russet potatoes
• 2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock)
• 1 quart half-and-half
• salt
• pepper

Recipe

• 1 peel and dice potatoes. bring a pot of water to boil. parboil potatoes by placing in boiling water for 5 minutes. pour off water and set potatoes aside.
• 2 in a large pot, saute bacon until well done. add onion, celery, carrot, peppers, and corn to bacon and bacon fat. saute until tender.
• 3 add flour to bacon and vegetables to make a roux. stir until smooth and thickening. add potatoes. gradually add chicken broth and stir until smooth. bring to a boil. add half & half and simmer for 5 minutes. the starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
• 4 salt and pepper to taste.