Hearty and packed with bacon flavor, this chowder is the creamy solution to any chilly day. Made with a light cream base, it’s full of potatoes and corn for a satisfying lunch or dinner.
Sauté bacon until browned and crisp, remove from kettle and save.
Add celery and onions, saute until golden.
Add broth, corn, potatoes and cream; cover and simmer on low for 15 to 20 minutes, stirring often.
Whisk in roux, continue to simmer on low at least 30 minutes more, stirring often.
Salt and pepper to taste. Top with reserved bacon.
This recipe makes a good base for any kind of chowder — omit corn and substitute 6 cups of your choice ingredient, cooked and chopped.
1 pound bacon, diced
2 medium onions, diced
3 stalks celery, diced
4 cups good chicken broth
4 to 6 potatoes, cubed, boiled, drained, lightly mashed
1 - 14 ounce can cream-style corn
1 - 14 ounce can whole kernel corn
1 - 14 ounce can extra sweet corn niblets
Salt & pepper to taste
2 cups Meadow Brook Dairy Light Cream
1/2 stick butter + 1/2 cup flour made into a roux