Potato, Bacon, and Corn Chowder recipe
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Ingredients
- ½ pound thick sliced bacon, cut into 1/2-inch pieces 2 carrots, diced 4 stalks celery, chopped 1 bay leaf 2 tablespoons butter 2 tablespoons flour 4 cups milk 2 large potatoes, peeled and diced 1 (15.25 ounce) can whole kernel corn, drained 1 pinch paprika
Nutrition Info
- 267.7 caloriescarbohydrate: 35.6 gcholesterol: 27.6 mgfat: 9.8 gfiber: 3.9 gprotein: 11.3 gsaturatedFat: 4.8 gservingSize: -sodium: 475.3 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Potato, Bacon, and Corn Chowder
Directions
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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.
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.