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Corn and Bacon Chowder

Serves 6


8 slices bacon, chopped
1 russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 cups milk
10 oz. frozen corn kernels
1 can creamed corn, 14 oz.
1 1/4 cups vegetable broth
1/2 cup chopped celery leaves
1/4 teaspoon hot pepper sauce, more to taste


  1. 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.
  2. Add potato, onion and celery 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.
  3. 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.
  4. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.
Season: Fall