Corn and Bacon Chowder

chowThis recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.



Corn and Bacon Chowder

1/2 pound (about 8 slices) bacon, coarsely chopped
1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces

1 cup chopped onion

3/4 cup chopped celery

2 small bay leaves

2 cups 2% 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 (or more) hot pepper sauce

Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.

By my calculations – Per serving – Calories: 231, Total Fat: 6.8g, Sat. Fat: 2.6g, Carb: 35.9g, Fiber: 3.4g, Protein: 10.1g


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