Corn Chowder

Joe's American Bar Copycat Recipe

Serves 6-8

1/2 cup butter
1/2 cup flour
2 tablespoons bacon fat (can be rendered by sauteing bacon slices)
1 onion, peeled and diced
1/4 cup diced red pepper
1/4 cup diced green pepper
1 teaspoon cumin
1 teaspoon white pepper
2 lbs. diced potatoes
1 lb. whole corn kernels, fresh or frozen
2 quarts chicken stock
2 cups light cream

In a saucepan, melt the butter. Stir in the flour and heat gently until a thick paste (roux) is formed. Do not burn. Set aside.

Heat the bacon fat in the bottom of a large stockpot. Add the onion and peppers. Saute for 4 minutes. Add the cumin and pepper; saute for another 3 minutes. Add the chicken stock. Bring to a simmer. Add the potatoes and cook until the potatoes are tender. Add the corn kernels. Stir in the roux to thicken the mixture. Simmer for 15 minutes. Add the cream and mix well. Remove from the heat and serve.