Bacon Corn Chowder With Potatoes

“This sounds perfect for those cold Wisconsin winter nights!!”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
  2. Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
  3. Simmer 15 minutes or until potatoes are tender; uncover.
  4. Add milk and hot sauce; simmer 5 minutes.
  5. Add corn kernels; simmer 3 to 4 minutes.
  6. Remove and discard corn cobs and bay leaves.
  7. Stir in bacon just before serving.

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