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Prep 15min
Total35min
Servings6
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Ingredients
1/2
pound bacon, chopped
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, chopped (1 cup)
2
tablespoons all-purpose flour
4
cups milk
1/8
teaspoon pepper
1
can (14.75 oz) cream-style corn
1
can (15 oz) tiny whole potatoes, drained and diced
Chopped fresh parsley, if desired
Paprika, if desired
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Steps
1
In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
2
Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
3
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4
Stir in pepper, corn and potatoes. Heat until hot and slightly thickened. Stir in bacon. Sprinkle each serving with parsley and paprika.
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Avoiding bacon? Three tablespoons of butter or olive oil can be used instead of bacon fat in this Corn Chowder recipe.
Top this tasty Corn Chowder with sliced green onions or fresh dill leaves for a pretty, flavorful garnish.
To play up the smoky flavor of the bacon in your Corn Chowder soup, opt for smoked paprika instead of regular.
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