"This sounds perfect for those cold Wisconsin winter nights!!"
finely chopped onion
lower-sodium chicken broth, divided
3 1/2 cups
fresh corn kernels, reserving 3 of the stripped cobs
( 6 to 8 medium ears corn)
unpeeled red potatoes, cubed
( 1/2 inch, about 3 cups)
chopped fresh thyme
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.
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Bacon Corn Chowder With Potatoes (cont.)