Bacon-Corn Chowder with Potatoes
This fresh chowder exudes the flavor of summer corn and the smokiness of bacon. To further enhance the corn taste, three of the stripped cobs are added to the pot.
PER SERVING: 300 calories, 14 g total fat (5.5 g saturated fat), 10.5 g protein, 36 g carbohydrate, 25 mg cholesterol, 680 mg sodium, 4.5 g fiber
- 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 (6 to 8 medium ears corn), reserving 3 of the stripped cobs
- 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 to 1/2 teaspoon hot pepper sauce
Adapted from cooking.scout.com
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. Simmer 15 minutes or until potatoes are tender; uncover.
3. 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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