Corn and Bacon Chowder | Blue Flame Kitchen
This thick chowder-style soup makes use of both frozen and cream-style corn. The bacon lends saltiness and flavour to the soup.
Ingredients
- 6 slices bacon, chopped
- 2 cups cubed peeled potatoes
- 1 cup chopped onion
- 1 cup thinly sliced celery
- 2 bay leaves*
- 3 cups milk (2%)
- 2 cups frozen kernel corn
- 1 can (14 oz/398 mL) cream-style corn
- 1/4 tsp hot pepper sauce
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