Creamy Potato, Bacon, and Corn Chowder Recipe

Ingredients

• 0.5 pound thick sliced bacon, cut into 1/2-inch pieces
• 4 stalks celery, chopped
• 2 carrots, diced
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• 2 large potatoes, peeled and diced
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 pinch paprika

Instructions

1. Cook bacon in a large skillet over medium heat until the fat is rendered and the bacon is crispy, approximately 8 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease; leave the bacon drippings in the skillet. Add celery, carrot, and a bay leaf to the skillet; cook for about 5 minutes, or until slightly softened.
2. Meanwhile, melt butter in a large pot over medium-low heat. Whisk in flour, ensuring no lumps form; cook for 5 minutes to create a roux. Gradually whisk in 4 cups of milk. Bring the mixture to a simmer over medium-high heat; simmer gently for 5 minutes, stirring frequently to prevent scorching.
3. Add the cooked bacon, the sautéed vegetables, potatoes, and corn to the pot; return to a simmer, then reduce the heat to medium-low. Cook until the potatoes are tender, about 20 minutes. Add more milk as needed to achieve your desired soup consistency. Garnish each serving with a sprinkle of paprika before serving.

Nutrition

• Calories: 268 kcal
• Fat Content: 10 g
• Fiber Content: 4 g
• Sugar Content: 9 g
• Sodium Content: 475 mg
• Protein Content: 11 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g