Corn Chowda with Bacon

Chock full of sweet, crunchy corn and topped with crispy, crumbled bacon, this bowl of goodness makes great use of the abundant fresh corn found at this time of year! I have served this soup with Oyster crackers or warm Cornbread or even a Hot Fresh Roll and butter. They're all good.

Prep Time15

Cook Time30

Total Time45

Servings: people

Ingredients

4 Slices bacon Regular cut. Chopped
1 Cup Onions Chopped
1 Stalk Celery chopped
2 Medium Potatoes peeled and cut into bite size pieces
4 Ears Corn cut from the cob. Substitute 2-1/2 cups thawed frozen corn
2 TBSP Flour
2-14 Ounce cans Chicken Broth
2-1/2 Cups Whole Milk
1/2 Cup Heavy Cream USe 3 cups of milk if you don't have heavy cream
1 Tsp Salt
1/2 Tsp ground Black Pepper
1 Tsp Celery Seed

Instructions

In a large saucepan, fry up the bacon, drain, reserve drippings, crumble bacon and set aside. Add onions and celery to the reserved bacon drippings and saute' over medium low heat until soft, about 5 minutes. Add the flour to the onion and celery mixture and stir until the fat is absorbed. Add the chicken broth, stir well and raise heat to boiling, add the potatoes and cook for 5 minutes. Reduce heat to medium low and add the corn, milk, salt, pepper and celery seed. Simmer uncovered for 10-15 minutes. Remove from heat, add the crumbled bacon and serve.