Corn And Bacon Chowder Recipe

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Corn and Bacon Chowder

Vicki Butts (lazyme)

By
@lazyme5909

This has always been a family favorite for a cold, rainy day.

From Bon Appetit, October 2001.


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Rating:

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Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1/2 lb
bacon, coarsely chopped
6 oz
russed potatoes, peeled, cut into 1/2-inch pieces
1 c
onion, chopped
3/4 c
celery, chopped
2 small
bay leaves
2 c
milk
10 oz
frozen corn
14 3/4 oz
creamed corn
1 1/4 c
vegetable broth
1/2 c
celery leaves, chopped
1/4 tsp
hot pepper sauce

Directions Step-By-Step

1
Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
2
Add potato, onion, celery, and bay leaves to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes.
3
Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low.
4
Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American