Prep 15 mins
Cook 20 mins
- 1⁄2 lb bacon, coarsely chopped (about 8 slices)
- 1 (6 ounce) russet potatoes, 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 hot pepper sauce
- 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.
- Makes 6 servings.
I made this and it was terrific. I substituted chicken stock for vegetable, and I upped the hot pepper sauce to 1 tablespoon
This was a great recipe. I changed a little because we are trying to diet! I used turkey bacon and sauteed the vegetables in part of the broth it was the best thanks for the recipe. I will be making this again. mf
I could LIVE on this stuff! FANTASTIC!