Bacon Corn Chowder With Potatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This sounds perfect for those cold Wisconsin winter nights!! Ingredients:
6 slices bacon, chopped |
1/2 cup finely chopped onion |
1/4 cup chopped celery |
2 cups lower-sodium chicken broth, divided |
3 1/2 cups fresh corn kernels, reserving 3 of the stripped cobs (6 to 8 medium ears corn) |
1 lb unpeeled red potatoes, cubed (1/2 inch, about 3 cups) |
2 tablespoons chopped fresh thyme |
2 bay leaves |
1 teaspoon coarse salt |
1/4 teaspoon pepper |
2 cups hot milk |
1/4-1/2 teaspoon hot pepper sauce |
Directions:
1. Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
2. Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
3. Simmer 15 minutes or until potatoes are tender; uncover.
4. Add milk and hot sauce; simmer 5 minutes.
5. Add corn kernels; simmer 3 to 4 minutes.
6. Remove and discard corn cobs and bay leaves.
7. Stir in bacon just before serving.
|
|