Creamy Potato and Corn Chowder Recipe

1. 1

   In a Dutch oven or heavy pot over medium heat, fry the bacon until crisp, about 5 minutes.

2. 2

   Using a slotted spoon, transfer the bacon to a bowl.

3. 3

   Pour off all but 1 to 2 tablespoons of the fat, if necessary, and return the pan to medium-high heat.

4. 4

   Add the onion and celery and cook, stirring, until softened, about 8 minutes.

5. 5

   Add the potatoes, broth, and 1 teaspoon salt; stir to mix well.

6. 6

   Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes.

7. 7

   Add the corn, stir, then partially cover and simmer for another 15 minutes.

8. 8

   Stir in the cream, and let the soup warm over medium-low heat.

9. 9

   Taste and adjust the seasoning with salt and pepper.

10. 10

    Serve, garnished with the bacon and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.