Corn and Bacon Chowder

Yummy!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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 3/4ounce) can  creamed corn
• 1 1⁄4 cups canned vegetable broth
• 1⁄2 cup  chopped celery leaves
• 1⁄4 teaspoon  hot pepper sauce

Directions

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.