Creamy Corn and Bacon Chowder for #SundaySupper. Easy one-pot Creamy Corn and Bacon Chowder full of corn, veggies, and bacon can be on your table in under 45 minutes!
We are celebrating Regional Food Specialties this Sunday!
Living in gorgeous Maine, most people associate this state’s food with Lobster Rolls, Blueberry Cobbler, and Chowder, or as the locals pronounce it, Chowdah! Since it is spring and lobsters and blueberries aren’t as plentiful, but boy- oh- boy, bacon, potatoes, and corn are, I created an easy and so delicious Corn and Bacon Chowder.
This delicious and colorful one-pot chowder is plenty filling as a main course or pre-main course.
I added plenty of veggies to give this chowder lots of flavors! Plus it has bacon in it, yes, everything is better with bacon! The corn stays crisp and is such a wonderful addition to this easy and delicious chowder!
Corn and Bacon Chowder #SundaySupper Easy one pot Corn and Bacon Chowder full of corn, veggies, and bacon can be on your table in under 45 minutes!
- Maine Local bacon, 8 slices
- Red Onion, 1/2, chopped
- 1 Maine White Potato, chopped
- 2 cups Frozen Corn Kernels
- 1 carrot, peeled and chopped
- 1 celery stalk, peeled and chopped
- 1 1/2 cups Chicken Broth
- 1 1/2 cups Heavy Cream
- 1/2 teaspoon French Thyme ( Penzey's)
- Heat a large pot over medium heat.
- Add bacon and cook until crisp, about 4 minutes.
- Drain grease, but keep one tablespoon in pot.
- Add red onion, saute for 1 minute, until soft.
- Add carrots, celery, potato and corn and bacon. Saute for another couple minutes.
- Add broth, cream and thyme.
- Bring to a boil, reduce heat to medium low.
- Simmer uncovered, stirring often, until potatoes are tender, for 20 minutes.
- Season with freshly ground pepper.
Please visit my friends from Sunday Supper to see what’s cooking in their regions!
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- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
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