 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
My husband, Greg, and I cook together a lot, writes Sara Hainsworth of Frederick, Maryland, which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on quick, dependably good dishes like this more than ever. Sara says that this soup tastes even better the next day (which makes it an ideal party dish). But we thought it was delicious the same day, too. 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 |
Directions:
1. Sauté 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. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover 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.
|
|