
Corn and Bacon Chowder
Yields: 6 servings (serving size: 1 cup)
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside.
- Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
- Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth.
- Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese.
- Cook over medium heat (do not boil), stirring constantly, until cheese melts.
- Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.