Roasted corn chowder with potatoes and bacon - bon appeti

8 servings

Ingredients

Quantity Ingredient
7 Ears corn, husked
1 large Red bell pepper
3 Bacon slices, diced
1¾ cup Finely chopped onion
2 tablespoons (1/4 stick) butter
3 tablespoons All purpose flour
4½ cup (or more) chicken stock or canned low-salt broth
2 larges Russet potatoes, peeled, diced
1½ cup Half and half
2 tablespoons Chopped fresh chives or green onions

Directions

Prepare barbecue (medium-high heat). Grill corn until slightly charred and crisp-tender, turning frequently, about 15 minutes. Grill pepper until blackened on all sides. Seal pepper in paper bag and let stand 10 minutes. Peel, seed and chop pepper. Cut kernels from corncobs.

Saute bacon in heavy large Dutch oven over medium heat until just crisp, about 4 minutes. Add onion and butter and saute until onion is soft and pale golden, about 10 minutes. Sprinkle with flour and stir 2 minutes. Gradually mix in 4½ C stock. Add potatoes and simmer until potatoes are tender, about 10 minutes. Stir in corn, chopped pepper and half and half. Simmer until chowder is slightly thickened, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with more stock if desired. Ladle soup into bowls. Garnish with chives.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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