New England Corn Chowder

Name: New England Corn Chowder
Ingredients: 3 stalks celery, chopped; 1 medium onion, chopped; 1 red bell pepper, chopped; 2 slices bacon, chopped; 4 cups frozen whole kernel corn; 2 (14 3/4 ounce) cans cream-style corn; 4 cups nonfat milk; 3 cups chicken stock; 10 dashes bottled hot pepper sauce; 4 cups potatoes, cubed; 2 tablespoons cornstarch; 14 cup green onion, thinly sliced; salt & fresh ground pepper

13 ingredients

12 steps

Ingredients

3 stalks celery, chopped
1 medium onion, chopped
1 red bell pepper, chopped
2 slices bacon, chopped
4 cups frozen whole kernel corn
2 (14 3/4 ounce) cans cream-style corn
4 cups nonfat milk
3 cups chicken stock
10 dashes bottled hot pepper sauce
4 cups potatoes, cubed
2 tablespoons cornstarch
14 cup green onion, thinly sliced
salt & fresh ground pepper

Directions

1

In a large pot cook bacon until browned to your liking.
2

Remove from pot and drain on paper towels.
3

Add celery, onion, and red pepper over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
4

Add whole-kernel corn, cream-style corn, milk, stock,and bottled hot pepper sauce.
5

Bring to boiling; reduce heat.
6

Simmer, covered, for 30 minutes.
7

Add potatoes; return to boiling.
8

Reduce heat; simmer, covered, about 15 minutes more or until potatoes are tender.
9

Meanwhile, in a small bowl stir together cornstarch and just enough water to dissolve it.
10

Add cornstarch mixture to corn mixture.
11

Cook and stir until thickened and bubbly, about 1 minute more.
12

Stir in green onions and bacon, and season to taste with salt and black pepper.