Potato, Bacon, and Corn Chowder
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Potato, Bacon, and Corn Chowder

1. Thick sliced bacon, cut into 1/2-inch pieces - ½ pound
2. Carrots, diced - 2
3. Celery, chopped - 4 stalks
4. Bay leaf - 1
5. Butter - 2 tablespoons
6. Flour - 2 tablespoons
7. Milk - 4 cups
8. Potatoes, peeled and diced - 2 large
9. Whole kernel corn, drained - 1 (15.25 ounce) can
10. Paprika (Optional) - 1 pinch

How to cook deliciously - Potato, Bacon, and Corn Chowder

1. Stage

Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.

2. Stage

Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.