This simple recipe for bacon corn chowder is a lightened up version of classic corn chowder, with bacon added for some rich flavor. It’s a great way to celebrate fresh summer corn season!
- 4 strips of thick cut bacon, chopped into bite sized pieces
- 4 ears corn
- 2 potatoes, peeled and diced
- 2 stalks celery, chopped
- Salt and pepper
- 2 cups milk
- Shuck corn and cut off kernels.
- Put bacon in large skillet and cook until crispy. Scoop out with slotted spoon, reserving drippings in the skillet.
- Fill la arge pot with water and add potatoes and celery. Bring water to a boil and cook until potatoes are tender, about 10-15 minutes. Drain and return to pot.
- Add milk and corn and stir.
- Remove about 2/3rds of soup mixture and add the bacon drippings to the remaining soup in the pot.
- Blend the 2/3rds of the soup you removed, then add it back to the remaining soup mixture in the pot.
- Heat until warm. Stir in almost all the bacon, season with salt and pepper and serve, garnished with the remaining bacon.