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Potato, Bacon, and Corn Chowder

4

0 min

Potato, Bacon, and Corn Chowder

Potato, Bacon, and Corn Chowder Photo 1

Time

0 min

Serving

8 persons

Calories

268

Rating

4.00★ (92)

Cuisine

Author: Victoria Buriak
A quick and delicious comfort food made with canned corn, potatoes and bacon.

Ingredients

  • thick sliced bacon: 0.5 pound (cut into 1/2 inch pieces)
  • carrots: 2 piece (diced)
  • stalks celery: 4 piece (chopped)
  • bay leaf: 1 piece
  • butter: 2 Tbsp
  • flour: 2 Tbsp
  • milk: 4 cups
  • potatoes: 2 piece (diced)
  • whole kernel corn: 1 can (15.25 ounce can, drained)
  • pinch paprika: 1 piece (optional)

Metric Conversion

Stages of cooking

Potato, Bacon, and Corn Chowder Photo 21
Potato, Bacon, and Corn Chowder Photo 32
  1. 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.
    Potato, Bacon, and Corn Chowder Photo 2
  2. 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.
    Potato, Bacon, and Corn Chowder Photo 3

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