This fresh chowder exudes the flavour of summer corn and the smokiness of bacon. To further enhance the corn taste, three of the stripped cobs are added to the pot as the mixture simmers.

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Name: Bacon-Corn Chowder with Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 slice Bacon chopped; 1/2 cup Onion finely chopped; 1/4 cup Celery chopped; 2 cup Chicken broth divided; 3.5 cup Fresh corn kernels reserving 3 of the stripped cobs; 1 pound Red potatoes unpeeled, cubed; 2 tablespoon Fresh thyme chopped; 2 each Bay leaf; 1 teaspoon Coarse salt; 1/4 teaspoon Pepper; 2 cup Milk hot; 1/4 teaspoon Hot sauce

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INGREDIENTS

6 slice Bacon ; chopped
1/2 cup Onion ; finely chopped
1/4 cup Celery ; chopped
2 cup Chicken broth ; divided
3.5 cup Fresh corn kernels ; reserving 3 of the stripped cobs
1 pound Red potatoes ; unpeeled, cubed
2 tablespoon Fresh thyme ; chopped
2 each Bay leaf
1 teaspoon Coarse salt
1/4 teaspoon Pepper
2 cup Milk ; hot
1/4 teaspoon Hot sauce

INSTRUCTIONS

1. Cook bacon in large pot over medium heat for 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.

2. Add onion and celery to pot; cook and stir for 3-4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from the bottom of the pot. Add reserved corn cobs, remaining broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes or until potatoes are tender; uncover.

3. Add milk and hot sauce; simmer 5 minutes. Add corn kernels; simmer 3-4 minutes. Remove and discard corn cobs and bay leaves. Stir in bacon just before serving.

NOTES

3 1/2 cups corn kernals is equivalent to 6-8 cobs.

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Bacon-Corn Chowder with Potatoes

6 slice Bacon chopped
1/2 cup Onion finely chopped
1/4 cup Celery chopped
2 cup Chicken broth divided
3.5 cup Fresh corn kernels reserving 3 of the stripped cobs
1 pound Red potatoes unpeeled, cubed
2 tablespoon Fresh thyme chopped
2 each Bay leaf
1 teaspoon Coarse salt
1/4 teaspoon Pepper
2 cup Milk hot
1/4 teaspoon Hot sauce

1. Cook bacon in large pot over medium heat for 8 minutes or until crisp.  Drain on paper towels; reserve bacon drippings in pot.

2. Add onion and celery to pot; cook and stir for 3-4 minutes or until almost translucent.  Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from the bottom of the pot.  Add reserved corn cobs, remaining broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil.  Cover; reduce heat to low.  Simmer 15 minutes or until potatoes are tender; uncover.

3. Add milk and hot sauce; simmer 5 minutes.  Add corn kernels; simmer 3-4 minutes.  Remove and discard corn cobs and bay leaves.  Stir in bacon just before serving.

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 6 Servings

Calories: 400
Calories from Fat: 242 (60%)

Amt Per Serving		% DV

	Total Fat 26.9g	36 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 3.4g
Cholesterol 39.7mg		12 %
Sodium 1198mg		41 %
Potassium 765.3mg		20 %
Total Carbohydrate 30.5g		9 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 26.6g
Protein 11.9g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 400

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