Bacon Corn Chowder With Potatoes

AZPARZYCH's Note:

This sounds perfect for those cold Wisconsin winter nights!!

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 6 slices bacon , chopped
• ½ cup finely chopped onion
• ¼ cup chopped celery
• 2 cups lower-sodium chicken broth , divided
• 3 ½ 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
• ¼ teaspoon pepper
• 2 cups hot milk
• ¼-½ 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.

Reviews

[LARavenscroft]

Yummy soup and very nice flavor. I didn't have fresh corn so I used frozen instead. A nice meal on a cool fall night and very easy to make. Can't wait to taste the leftovers for lunch! Made for Newest Zaar Tag.

[ellie_]

Very good soup! I used frozen corn on the cob and also frozen corn kernals -- only had 4 cobs -- and also used tarragon (dried) instead of thyme. Very filling and easy to make in about 30 minutes or so. Thanks for sharing!