Potato, Bacon, and Corn Chowder Popular Recipes
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Potato, Bacon, and Corn Chowder |
"A brief and scrumptious comfort meals made with canned corn, potatoes and bacon."
Ingredients :
- 1/2 pound thick sliced bacon, reduce into 1/2-inch pieces
- 2 carrots, diced
- 4 stalks celery, chopped
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups milk
- 2 massive potatoes, peeled and diced
- 1 (15.25 ounce) can entire kernel corn, tired
- 1 pinch paprika (non-compulsory)
Instructions :
Prep : 20M | Cook : 8M | Ready in : 1H |
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- Cook the bacon portions in a huge skillet over medium warmth till the fats has rendered, and the bacon is crispy, about 8 mins. Remove the bacon, leaving the grease inside the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 mins.
- Meanwhile, melt the butter in a big pot over medium-low warmness. Whisk in the flour, and cook for five mins, stirring constantly. Slowly whisk in the milk, and convey to a simmer over medium-high warmth. Once simmering, cook for five mins, whisking regularly. Add the bacon, cooked greens, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and prepare dinner till the potatoes are smooth, about 20 mins extra. Use extra milk as had to to obtain desired consistency. Garnish with paprika to serve.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, cook it frivolously, and make clean-up less complicated.
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