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Corn Chowder
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  • 4 cups (950 ml) chicken stock
  • 3 slices bacon, diced
  • 1 lb (.5 kg). red skin potatoes, small dice
  • 1 cup (225 ml) fresh or frozen corn
  • 1/2 cup (125 ml) onion, diced
  • 1/2 each red and green bell pepper, diced
  • 1 tsp (5 ml) chopped garlic
  • 1 tbsp (15 ml) butter
  • 1 cup (225 ml) whole milk, half and half, or cream.
  • 1 tsp (5 ml) thyme
  • 1 tsp (5 ml) salt
  • fresh ground black pepper.
  • Saute butter and bacon until slightly browned.
  • Add all the vegetables except corn and potatoes.
  • Saute 5 minutes.
  • Add the rest of the ingredients (except for the corn and cream) simmer covered for 20-25 minutes.
  • Add the corn and the cream and cook an additional 5 minutes.
For a southwest flavor, omit the thyme and add 1 T. chili powder, 1 t. cumin, and 1/2 t. cayenne pepper. Garnish with chopped cilantro.

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