Corn And Bacon Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 sauté 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 sauté 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.
• 12 makes 6 servings.