Bacon Corn Chowder With Potatoes

This sounds perfect for those cold Wisconsin winter nights!!

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

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.