- 1/2 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 (optional)
- 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.
03/23/2017
recipepes.com
Potato, Bacon, and Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
