Dinner for 8
One-Pot Corn Chowder
Bacon, vegetables, corn, and potatoes simmer in chicken stock before cream makes the one-pot chowder rich and smooth.
$1.50per serving $
55 minstart to table
8servings
AmericanBudgetFamilyLunchesDinnersOne-potBack to schoolCold-weather comfortWinter
Ingredients
- 2 tbsp salted butter
- 4 slices thick-cut bacon
- 6 green onions (optional)
- 4 ribs celery
- 2 cloves garlic
- 1 bay leaf
- 4 cups corn kernels
- 1 quart chicken stock
- 1 lb yukon potatoes
- 1 red bell pepper
- 1 can (14 3/4 oz) creamed corn
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper (optional)
- 1/4 tsp cayenne pepper
- 3/4 cup heavy cream
Steps
- Cut the bacon, celery, green onions, red bell pepper, and potatoes into small pieces.
- Melt the butter in a large pot over medium heat and cook the bacon for 6 minutes.
- Add the celery, green onions, bell pepper, garlic, bay leaf, salt, black pepper, and cayenne, then cook for 5 minutes.
- Stir in the corn kernels, creamed corn, chicken stock, and potatoes.
- Cover the pot and simmer gently for 25 minutes, until the potatoes are tender.
- Remove the bay leaf, stir in the heavy cream, and simmer for 5 minutes.
Main ingredient on sale this week? See what to make with bacon on sale.
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