Corn and Bacon Chowder

READY IN: 35mins
Recipe by Bev I Am


Top Review by Grandpa Harry

I made this and it was terrific. I substituted chicken stock for vegetable, and I upped the hot pepper sauce to 1 tablespoon

Ingredients Nutrition


  1. Sauté bacon in heavy large pot over medium-high heat until crisp and brown.
  2. Using slotted spoon, transfer bacon to paper towels to drain.
  3. Pour off all but 2 tablespoons drippings from pot.
  4. Add potato, onion, celery, and bay leaves to pot.
  5. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes.
  6. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
  7. Reduce heat to medium-low.
  8. Cover and simmer chowder until potato is tender, about 15 minutes.
  9. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
  10. Simmer chowder uncovered until flavors blend, about 5 minutes.
  11. Season with salt and pepper and more hot pepper sauce, if desired.
  12. Makes 6 servings.

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