Corn and Bacon Chowder
"Yummy!"
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 lb bacon, coarsely chopped (about 8 slices)
- 1 (6 ounce) russet potatoes, peeled,cut into 1/2-inch pieces
- 1 cup chopped onion
- 3⁄4 cup chopped celery
- 2 small bay leaves
- 2 cups milk
- 1 (10 ounce) package frozen corn kernels
- 1 (14 3/4 ounce) can creamed corn
- 1 1⁄4 cups canned vegetable broth
- 1⁄2 cup chopped celery leaves
- 1⁄4 teaspoon hot pepper sauce
directions
- Sauté 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.
- Add potato, onion, celery, and bay leaves to pot.
- Sauté over medium-high heat until vegetables begin to soften, about 5 minutes.
- Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
- Reduce heat to medium-low.
- 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.
- Makes 6 servings.
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Reviews
-
I made this and it was terrific. I substituted chicken stock for vegetable, and I upped the hot pepper sauce to 1 tablespoon -
This was a great recipe. I changed a little because we are trying to diet! I used turkey bacon and sauteed the vegetables in part of the broth it was the best thanks for the recipe. I will be making this again. mf -
I could LIVE on this stuff! FANTASTIC! -
On of my favorite winter time soups. I like to keep some in the fridge to pull out when needed.
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This recipe was just okay for us. It seemed like it could use more than one potato, and was just a little too sweet for our tastes (maybe from the creamed corn--could just be the brand that we used), even with some extra hot sauce. (Then it just tasted sweet at first, and left a fire-y sensation after.) For some people, this wouldn't be a problem--for us, it just didn't work. But thank you for a recipe that was relatively quick and used up a lot of ingredients I needed to get rid of!
Tweaks
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I made this and it was terrific. I substituted chicken stock for vegetable, and I upped the hot pepper sauce to 1 tablespoon
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
