Indiana Corn Chowder
Nutrition :
264 calories,
4.2 stars -
based on 358 reviews
Yield : 6 servings
Ingredients
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½ pound bacon, diced1 onion, chopped2 stalks celery, chopped1 green bell pepper, chopped1 carrot, chopped1 (15 ounce) can cream-style corn1 (15.25 ounce) can whole kernel corn1 (32 ounce) carton chicken broth5 potatoes, peeled and cubedsalt and pepper to taste
Directions
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Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
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