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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Yummy! Ingredients:
1/2 lb bacon, coarsely chopped (about 8 slices) |
1 (6 ounce) russet potatoes, peeled,cut into 1/2-inch pieces |
1 cup chopped onion |
3/4 cup chopped celery |
2 small bay leaves |
2 cups milk |
1 (10 ounce) package frozen corn kernels |
1 (14 3/4 ounce) can creamed corn |
1 1/4 cups canned vegetable broth |
1/2 cup chopped celery leaves |
1/4 teaspoon hot pepper sauce |
Directions:
1. Sauté bacon in heavy large pot over medium-high heat until crisp and brown.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 2 tablespoons drippings from pot.
4. Add potato, onion, celery, and bay leaves to pot.
5. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes.
6. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
7. Reduce heat to medium-low.
8. Cover and simmer chowder until potato is tender, about 15 minutes.
9. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
10. Simmer chowder uncovered until flavors blend, about 5 minutes.
11. Season with salt and pepper and more hot pepper sauce, if desired.
12. Makes 6 servings.
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