With the weather just starting to turn colder, I've been excited to try some new soups. This corn chowder was on the top of my list of ones to make. The recipe called for stirring in the bacon, but since I don't care for bacon, I left it on the side.
The chowder had a creamy, slightly sweet flavor. It was great for a cool, crisp fall evening. I plan on making it again.
Recipe after the jump.
Betty Crocker's Corn Chowder
1/2 lb bacon, cut up
1 medium onion, chopped
2 medium stalks celery, chopped
2 tablespoons flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75oz) cream corn
1 can (15) tiny whole potatoes, drained and diced (I substituted several regular potatoes, peeled and diced)
1. In 3-quart saucepan, cook bacon over medium heat 8-10 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. Stir in bacon.
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