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Bacon Corn Chowder Recipe

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This recipe for Bacon Corn Chowder is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp bacon grease or olive oil
2/3 c diced white onion (about half a large white onion)
2 c diced red or russet potatoes
1 c diced baby carrots
3 diced celery stalks
2 tsp salt
1/2 tsp black pepper
1 tbsp Italian seasoning
1 1/2 tsp paprika
2 c corn
2 tbsp minced garlic
1/3 c all-purpose flour
4 c chicken broth
1lb bacon (already cooked and crumbled)
3 c whole milk
1/2 c heavy whipping cream (or more whole milk)
Directions:
Directions:
Heat the bacon grease or olive oil in a large pot.
Add in the onions and sauté until tender.
Add in carrots, celery, and potatoes and continue stirring over medium heat.
Season with salt, pepper, Italian seasoning, and paprika.
Stir in corn, bacon, and garlic.
Stir in the flour until all ingredients are coated.
Stir in the chicken broth, then bring to a boil.
Reduce heat to low and stir milk and whipping cream.
Stir occasionally while cooking over low heat, keeping mixture at a gentle simmer until potatoes are tender and soup has reduced slightly and thickened, about 10 - 15 minutes.
Adjust seasoning as desired and serve hot.

 

 

 

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