Corn Chowder with Bacon
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 8 servings (about 2 quarts).
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Ingredients
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4 bacon strips, diced
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1 small onion, chopped
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1 celery rib, chopped
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1/4 cup chopped green pepper
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4 cups cubed peeled potatoes
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2-1/2 cups chicken broth
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1 teaspoon salt
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1 teaspoon dried thyme
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1/4 teaspoon pepper
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3 tablespoons all-purpose flour
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1 quart half-and-half cream
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1 package (16 ounces) frozen corn, thawed
Directions
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1.
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
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2.
In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
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3.
Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
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