Corn Chowder


  1. 4 slices of bacon, chopped
  2. 1 onion, chopped
  3. 2 medium stalks of celery, chopped
  4. 2 medium potatoes, peeled and diced
  5. 2 bags frozen corn
  6. 4  cups of whole milk
  7. 1 cup chicken broth
  8. 1 1/2 teaspoons salt
  9. 1/2 tsp. freshly ground black pepper
  10. 1 Tablespoon butter

In a large soup pot over medium-low heat cook the bacon, stirring until it has rendered it’s fat and is crisp.  Tilt the pot and remove all but about 2 Tbsp. of fat.

Leave the bacon in the pot and add the onion and celery, cook until it’s limp and beginning to brown a tad. . . add the chicken stock and cook until it has reduced a lot. 

Add the corn,  potatoes and the milk to the pot.  Bring to a boil  and simmer for about 10-15 minutes, until the potatoes are tender. 

Remove about a cup and a half of the solids and blend in a blender, add this back into the pot to thicken it.

Add the Tablespoon of butter and stir it in once it melts.

Ladle into bowls and eat.