Corn and Bacon Chowder

Corn And Bacon Chowder Recipe

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Vicki Butts (lazyme)


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

From Bon Appetit, October 2001.


☆☆☆☆☆ 0 votes

15 Min
40 Min
Stove Top


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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
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

How to Make Corn and Bacon Chowder


  • 1Saute 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.
  • 2Add potato, onion, celery, and bay leaves to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes.
  • 3Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low.
  • 4Cover 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.

Printable Recipe Card

About Corn and Bacon Chowder

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

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