Ingredients for Bacon Corn Chowder With Potatoes
- 1/2 pound bacon
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cups chicken broth
- 4 ears fresh corn (yields about 2 cups kernels)
- 2 medium red potatoes (about 1 pound), peeled and diced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1/4 teaspoon hot pepper sauce (or to taste)
- 2 tablespoons bacon drippings
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How to Make Bacon Corn Chowder With Potatoes
- Cook 1/2 pound bacon in a large pot over medium heat for 8 minutes, or until crisp. Remove bacon with a slotted spoon and set aside on paper towels.
- Reserve 2 tablespoons of bacon drippings in the pot.
- Add 1 medium onion, chopped, and 2 stalks celery, chopped, to the pot. Cook and stir for 3-4 minutes, or until almost translucent.
- Increase heat to high. Add 1/2 cup chicken broth, stirring to scrape up any browned bits from the bottom of the pot.
- Add 4 corn cobs (about 4 ears of corn, shucked), 1 1/2 cups chicken broth, 2 medium potatoes (about 1 pound), peeled and diced, 1 teaspoon dried thyme, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
- Uncover the pot. Add 1 cup milk and 1/4 teaspoon hot sauce (or to taste).
- Simmer for 5 minutes.
- Cut kernels off corn cobs (reserve about 2 cups). Add corn kernels to the chowder.
- Simmer for 3-4 minutes.
- Remove and discard corn cobs and bay leaves.
- Stir in the cooked bacon just before serving. Garnish with extra bacon and fresh thyme (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
28g
Fat
17g
Carbs
11g
