Corn And Potato Chowder

1. 1

   In a large pot, fry the bacon until crisp. Remove and drain on paper towels, keep the fat in the pan.

2. 2

   Meanwhile, puree 1 of the 15 ounce cans of corn with liquid in a blender until smooth. Save the remainder of the corn for later.

3. 3

   Saute, onion, garlic, celery and a large pinch of salt in the bacon fat until tender, about 5 minutes. Add the carrots and potatoes, season with salt and pepper, and cook for another 5 minutes.

4. 4

   Then add in the stock, corn and pureed corn. Bring to a boil, then reduce heat and simmer for 20 minutes or until all the veggies are tender. Taste and season with salt and pepper.

5. 5

   Pour soup into bowls and top with chopped bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.