Bacon Corn Chowder With Potatoes Recipe

Ingredients for Bacon Corn Chowder With Potatoes

• 1/2 pound bacon
• 1 medium onion, chopped
• 2 stalks celery, chopped
• Chicken Broth
• Fresh Corn Kernels
• Red Potatoes
• Fresh Thyme
• 2 bay leaves
• Coarse Salt
• 1/2 teaspoon black pepper
• 1 cup milk
• Hot Pepper Sauce

How to Make Bacon Corn Chowder With Potatoes

1. 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.
2. Reserve 2 tablespoons of bacon drippings in the pot.
3. Add 1 medium onion, chopped, and 2 stalks celery, chopped, to the pot. Cook and stir for 3-4 minutes, or until almost translucent.
4. Increase heat to high. Add 1/2 cup chicken broth, stirring to scrape up any browned bits from the bottom of the pot.
5. 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.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
7. Uncover the pot. Add 1 cup milk and 1/4 teaspoon hot sauce (or to taste).
8. Simmer for 5 minutes.
9. Cut kernels off corn cobs (reserve about 2 cups). Add corn kernels to the chowder.
10. Simmer for 3-4 minutes.
11. Remove and discard corn cobs and bay leaves.
12. Stir in the cooked bacon just before serving. Garnish with extra bacon and fresh thyme (optional).