Makes:
8 servings
Total Time:
1 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Chowders
what you need
- 1/2 pound thick sliced bacon, cut into 1/2-inch pieces
- 2 carrots, diced
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups chicken broth
- 2 large potatoes, peeled and diced
- 1 can (15.25 ounce) whole kernel corn, drained
- Salt and pepper to taste
- 1 pinch paprika (optional)
make it
Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, onion, celery, and bay leaf into the bacon grease; cook for 5 minutes.
Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently.
Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Remove and discard bay leaf. Use additional milk as needed to achieve desired consistency. Garnish with paprika to serve.
Notes
Great served in a bread bowl.
