This recipe is liked by 1 person(s). |
Marti's Corn & Bacon Chowder
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1/2 lb (about 8 slices) | bacon, coarsely chopped |
1 - 6 oz | russet potato, peeled, cut inti 1/2 pieces |
1 c | chopped onion |
3/4 c | chopped celery |
2 | bay leaves |
2 c | milk |
1 - 10 oz Pkg | frozen corn |
1 (14-3/4 oz) can | creamed corn |
1-1/4 c | canned vegetable broth |
1/2 c | chopped celery leaves |
1/4 t or more | hot pepper sauce |
Sauté bacon in heavy large pot over med high heat until crisp & brown
Using slotted spoon, transfer bacon to paper towels to drain
Pour off all but 2 T drippings from pot
Add potato, onion, celery & bay leaves to pot
Sauté over med high heat until vegetables begin to soften, @ 5 min
Add milk, frozen corn, creamed corn & vegetable broth and bring to boil
Reduce heat & simmer chowder until potatoes are tender, @ 15 min
Add celery leaves, 1/4 t hot pepper sauce & bacon
Simmer chowder uncovered until flavors blend, @ 5 min
Season with salt & pepper and more hot sauce, if desired
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.