CORN CHOWDER

Easy to make, this flavorful chowder is a must try during the cold winter months. This incredibly tasty recipe will surely become a favorite! VIDEO https://www.youtube.com/watch?v=a2F3k_uVOdM

• Ready In: 1 hr 35 mins
• Yields: 16 cups

Ingredients

• 6  slices bacon, diced
• 6  tablespoons red onions, finely chopped
• 1  cup carrot, finely chopped
• 1  cup celery, finely chopped
• 1  cup  red pepper, finely chopped
• 5  cups yukon gold potatoes, peeled and diced
• 2  cups low sodium chicken broth
• 2 (14 ounce) cans  cream-style corn
• 2 (12 ounce) cans corn kernels
• 2  cups milk
• 2  cups heavy cream
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon black pepper (or to taste)

Directions

1. In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes. Add onion and cook until translucent and soft, about 3 minutes. Add carrots, celery, red peppers and potatoes. Reduce heat to medium and stir constantly 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.
2. Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil. Reduce heat to medium-low, stir and simmer gently for 30 minutes. Serve with oyster crackers. Makes 16 cups.