Corn and Bacon Chowder Recipe

Name: Corn and Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Corn and Bacon Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Bacon Chowder

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