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Potato, Bacon, and Corn Chowder

Potato, Bacon, and Corn Chowder

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥓 8 ounces thick-sliced bacon, cut into

  • Vegetables

    • 🌿 4 stalks celery, chopped
    • 🥕 2 carrots, diced
    • 1 bay leaf

  • Dairy

    • 🧈 2 tablespoons butter
    • 🥛 4 cups milk, or more as needed

  • Pantry Staples

    • 2 tablespoons all-purpose flour
    • 🌽 1 (15.25 ounce) can whole kernel corn, drained
    • 1 pinch paprika (Optional)

  • Root Vegetables

    • 🥔 2 large potatoes, peeled and diced

STEPS

1

Cook bacon in a large skillet over medium heat until fat has rendered and bacon is crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; leave drippings in the skillet.

2

Add celery, carrot, and bay leaf to the skillet; cook for 5 minutes.

3

Meanwhile, melt butter in a large pot over medium-low heat. Whisk in flour, whisking constantly; cook for 5 minutes.

4

Slowly whisk in 4 cups milk. Bring to a simmer over medium-high heat; simmer for 5 minutes, whisking frequently.

5

Add bacon, cooked vegetables, potatoes, and corn; return to a simmer, then reduce heat to medium-low.

6

Cook until potatoes are tender, about 20 minutes; add milk as needed to achieve desired consistency. Garnish servings with paprika.

NUTRIENTS

Per 1 serving

🔥

268

Calories

  • 11
    Protein
  • 36
    Carbs
  • 10
    Fats

💡 You can use frozen corn instead of canned if preferred.For a richer flavor, cook the soup with chicken or vegetable stock and reduce the milk slightly.Garnish with green onions or shredded cheese for extra flavor.