Potato, Bacon Corn Chowder


  • 1/2 lb. thick sliced bacon, cut into 1/2 inch pieces
  • 2 carrots, diced
  • 4 stalks celery, chopped
  • 1 bay leaf
  • 2 TBS butter
  • 2 TBS flour
  • 4 cups milk
  • 2 large potatoes, peeled and diced
  • 1 (15-25 oz.) can whole kernel corn, drained
  • 1 pinch paprika (optional)


Cook the bacon pieces in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrots, celery and bay leaf into the bacon grease; cook for 5 minutes. Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour and cook for 5 minutes, stirring constantly. Slowly whisk in the milk and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes and corn. Return to a simmer, then reduce heat to medium-low and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to achieve desired consistency. Garnish with paprika to serve.