This sounds perfect for those cold Wisconsin winter nights!!
Make and share this Bacon Corn Chowder With Potatoes recipe from Food.com.
- 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
- Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
- 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.
- Simmer 15 minutes or until potatoes are tender; uncover.
- Add milk and hot sauce; simmer 5 minutes.
- Add corn kernels; simmer 3 to 4 minutes.
- Remove and discard corn cobs and bay leaves.
- Stir in bacon just before serving.