Corn Chowder, The Ultimate Version

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 3/4 lb bacon, chopped
• 2 cups onions, chopped
• 1 cup celery, chopped
• 5 cups potatoes, chopped into 1/2-inch pieces
• 2 cups chicken broth
• 2 (14 3/4 ounce) cans creamed corn
• 2 cups yellow hominy
• 2 cups frozen corn
• 1 (12 ounce) can evaporated milk
• 2 ounces diced pimentos
• 1 -3 teaspoon sugar (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/2 teaspoon salt (to taste)

Recipe

• 1 in a large dutch oven, cook bacon over medium heat until crisp, about 10-15 minutes. remove bacon to drain, and drain fat, leaving 3-4 tablespoons in pot. add onion and celery, and cook until soft and translucent, about 4-7 minutes. add potatoes, toss to coat, and cook for 1 minute. add chicken broth, bring to boil, and cook for 10-20 minutes, or until cooked to desired tenderness.
• 2 add creamed corn, hominy, frozen corn, evaporated milk, and pimiento. add seasonings to taste. allow to come to a bubble, and heat through, but do not boil. add milk, half and half, or heavy cream to thin out soup, if desired.
• 3 serve with saltine or oyster crackers, if desired.