Easy Corn, Bacon, Potato Chowder

Name: Easy Corn, Bacon, Potato Chowder
Ingredients: 6 ounces, weight Bacon (more Or Less); 1 whole Medium Onion, Diced; 1/2 cups Celery, Diced (I Use More); 2-1/2 Tablespoons Flour; 1-1/2 cup Chicken Broth; 5 cups Milk; 1-1/2 pound Yellow Corn (frozen Works Well); 2 whole Medium Potatoes, Diced & Boiled (peeling Optional); 1 teaspoon Salt And Pepper, to taste; 1 teaspoon Lawry's Seasoned Salt (I Use Quite A Bit To Taste. Less Salt, More Lawry's)

10 ingredients

5 steps

Ingredients

6 ounces, weight Bacon (more Or Less)
1 whole Medium Onion, Diced
1/2 cups Celery, Diced (I Use More)
2-1/2 Tablespoons Flour
1-1/2 cup Chicken Broth
5 cups Milk
1-1/2 pound Yellow Corn (frozen Works Well)
2 whole Medium Potatoes, Diced & Boiled (peeling Optional)
1 teaspoon Salt And Pepper, to taste
1 teaspoon Lawry's Seasoned Salt (I Use Quite A Bit To Taste. Less Salt, More Lawry's)

Directions

1

In a large heavy pot (or dutch oven), brown up the diced bacon (I cut mine up with scissors) over medium heat until desired crispness.
2

Remove the bacon with a slotted spoon and reserve to the side. Add onion and celery to the bacon fat and cook until soft. Sprinkle in the flour and cook for 5 minutes, stirring frequently.
3

Whisk in the chicken broth. Slowly whisk in the milk. Heat until just steaming. Carefully add the corn and the cooked potatoes. Return the cooked bacon. (I save some bacon to serve on top of soup in individual bowls).
4

Add your seasonings of choice. Reduce the heat to medium low or low. Simmer for one hour, stirring frequently.
5

Options to serve on top of soup: bacon, green onion, grated cheese, crackers, crusty bread......