1/2 Photos of Bacon Corn Chowder With Potatoes
1 hr 10 mins
This sounds perfect for those cold Wisconsin winter nights!!
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Units: US | Metric
- 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
- 1Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
- 2Add 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.
- 3Simmer 15 minutes or until potatoes are tender; uncover.
- 4Add milk and hot sauce; simmer 5 minutes.
- 5Add corn kernels; simmer 3 to 4 minutes.
- 6Remove and discard corn cobs and bay leaves.
- 7Stir in bacon just before serving.
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Nutritional Facts for Bacon Corn Chowder With Potatoes
Serving Size: 1 (350 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 234.5
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 3.5 g
- Cholesterol 16.8 mg
- Sodium 778.4 mg
- Total Carbohydrate 33.6 g
- Dietary Fiber 3.4 g
- Sugars 7.1 g
- Protein 9.6 g