corn and bacon chowder
This has always been a family favorite for a cold, rainy day. From Bon Appetit, October 2001.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/2 pound bacon, coarsely chopped
- 6 ounces russet potatoes, peeled, cut into 1/2-inch pieces
- 1 cup onion, chopped
- 3/4 cup celery, chopped
- 2 small bay leaves
- 2 cups milk
- 10 ounces frozen corn
- 14 3/4 ounces creamed corn
- 1 1/4 cups vegetable broth
- 1/2 cup celery leaves, chopped
- 1/4 teaspoon hot pepper sauce
How To Make corn and bacon chowder
-
Step 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.
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Step 2Add potato, onion, celery, and bay leaves to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes.
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Step 3Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low.
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Step 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.
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