corn and bacon chowder
(1 rating)
This has always been a family favorite for a cold, rainy day. From Bon Appetit, October 2001.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For corn and bacon chowder
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1/2 lbbacon, coarsely chopped
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6 ozrusset potatoes, peeled, cut into 1/2-inch pieces
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1 conion, chopped
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3/4 ccelery, chopped
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2 smbay leaves
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2 cmilk
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10 ozfrozen corn
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14 3/4 ozcreamed corn
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1 1/4 cvegetable broth
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1/2 ccelery leaves, chopped
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1/4 tsphot pepper sauce
How To Make corn and bacon chowder
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1Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
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2Add potato, onion, celery, and bay leaves to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes.
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3Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low.
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4Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.
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