Real Recipes From Real Home Cooks ®

corn and bacon chowder

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

This has always been a family favorite for a cold, rainy day. From Bon Appetit, October 2001.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For corn and bacon chowder

  • 1/2 lb
    bacon, coarsely chopped
  • 6 oz
    russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 c
    onion, chopped
  • 3/4 c
    celery, chopped
  • 2 sm
    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

  • 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.

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