Easy Curried Corn Chowder
|Canned cling peach slices||16 Ounce (1 Can, California, In Juice / Extra Light Syrup)|
|Bacon||1⁄2 Pound, cut into 1 inch pieces|
|Onion||1 , thinly sliced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Frozen corn||10 Ounce, thawed (1 Package)|
|Potato||1 Large, cut into 1 inch cubes|
|Canned chicken broth||27 1⁄2 Ounce (2 Cans, 13 3/4 Ounce Each)|
|Half and half||1 Cup (16 tbs)|
Drain peaches; cut slices in half and set aside.
Cook bacon until crisp in large saucepan over medium heat; remove from pan and drain on paper towels.
Drain drippings from pan, reserving 2 tablespoons.
Cook onion in reserved drippings about 8 minutes or until golden brown.
Stir in celery, bell peppers, flour and curry powder; cook 1 minute.
Stir in corn, potato, chicken broth and bay leaf.
Bring to a boil, stirring frequently.
Cover and simmer 20 minutes or until potatoes are tender.
Remove from heat.
Remove and discard bay leaf; stir in half-and-half and reserved peaches.
Ladle soup into serving bowls.
Top with reserved crisp bacon just before serving.