Corn Chowder - cooking recipe

Ingredients

4 ounces bacon, sliced and cut into 1 inch pieces
2 tablespoons unsalted butter
2 cups onions, chopped
2 tablespoons all-purpose flour
4 cups canned chicken broth
2 large potatoes
1 cup half-and-half
2 cups corn kernels, drained
3/4 teaspoon fresh coarse ground black pepper
salt, to taste
1 large red bell pepper, cut into 1/4 inch dice
3 scallions, white bulb and 3 inches green, cut into 1/4 inch slices
1 tablespoon cilantro, chopped

Preparation

Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow to melt.
Add the onionsw and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
Add the stock and potatoes. Continue cooking over medium-low heat. Until the potatoes are just tender, 12 to 15 minutes.
Add the half and half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes.
Serve immediately, garnished with cilantro.