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1/2 lb (about 8 slices) bacon, coarsely chopped |
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1 6-oz russet potato, peeled, cut into 1/2-inch pieces |
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1 C chopped onion |
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3/4 C chopped celery |
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2 small bay leaves |
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2 C milk |
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1 10-oz. package frozen corn kernels |
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1 14 3/4-oz. can creamed corn |
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1 1/4 C canned vegetable broth |
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1/2 C chopped celery leaves |
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1/4 tsp. (or more) hot pepper sauce |
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| Saut/(c) bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. |
| Add potato, onion, celery, and bay leaves to pot. Saut/(c) over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. |
| Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. |
| Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired. |
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