Bacon Corn Chowder With Potatoes
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
500
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).