GREAT LAKES CORN CHOWDER

Great Lakes Corn Chowder image

A New England classic, rich with cream, sweet with corn and redolent of herbs. Adapted from a recipe by Tracy Schneider at Al Dente blog. http://bit.ly/ay6EmT

Provided by DrGaellon

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 slices bacon, cut into small pieces
1 small onion, finely chopped
1 small celery rib, finely chopped
3 canned whole tomatoes, chopped
2 medium boiling potatoes, peeled and cubed
1 teaspoon salt
1/8 teaspoon ground allspice
1 pinch sugar
1 small bay leaf
2 cups light cream or 2 cups half-and-half
1 cup milk
1/2 lb frozen corn
freshly ground black pepper

Steps:

In large non-stick pan, fry bacon until crispy; remove to paper-towel-lined plate with slotted spoon and allow to drain. Add onion to fat and saute over moderate heat until golden, 4-5 minutes. Add celery and saute until softened, about 2 minutes. Add tomatoes, potatoes, salt, allspice, sugar and bay leaf; stir well. Cook over moderate heat until the mixture begins to sizzle.
Transfer vegetables to large soup pot over low heat, cover, and cook, stirring occasionally, until the potatoes are tender, 15-20 minutes. Stir in frozen corn, cream and milk and bring just to a boil. Remove from heat, remove bay leaf, and correct seasonings. Refrigerate if not using immediately. Serve with bacon bits as garnish.

*** Explore more Great Lakes Corn Chowder Recipes »

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