- 1 pound bacon
- 2 carrots, diced
- 4 stalks celery, chopped
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- 3 large potatoes, diced
- 1 (19 ounce) can corn, drained
- 1 pinch paprika (optional)
- Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes.
- Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
- Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.
05/10/2018
recipepes.com
Corn Chowder Canadian Style, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
