Corn and Bacon Chowder

Name: Corn and Bacon Chowder
Ingredients: 1/2 pound (about 8 slices) bacon, coarsely chopped; 1 6-ounce russet potato, 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 (or more) hot pepper sauce

11 ingredients

11 steps

Ingredients

1/2 pound (about 8 slices) bacon, coarsely chopped
1 6-ounce russet potato, 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 (or more) hot pepper sauce

Directions

1

Saute bacon in heavy large pot over medium-high heat until crisp and brown.
2

Using slotted spoon, transfer bacon to paper towels to drain.
3

Pour off all but 2 tablespoons drippings from pot.
4

Add potato, onion, celery, and bay leaves to pot.
5

Saute over medium-high heat until vegetables begin to soften, about 5 minutes.
6

Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
7

Reduce heat to medium-low.
8

Cover and simmer chowder until potato is tender, about 15 minutes.
9

Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
10

Simmer chowder uncovered until flavors blend, about 5 minutes.
11

Season with salt and pepper and more hot pepper sauce, if desired.