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| Umm, yeah I stole this photo from Pinterest 'cause I'm way busy today and anyway, this is totally how it looks! |
You can prepare this a day ahead, too. Chill, then reheat just before serving. For a thicker chowder, which is the way I prefer it, increase the butter and flour.
1 C chopped celery (2 stalks)
1/2 C onion, chopped
6 slices bacon, cooked and chopped
2 (15 1/4 oz.) cans whole kernal corn, drained
2 (14 3/4 oz.) cans cream-style corn
4 C milk
3 1/2 C chicken stock OR two (14 oz.) cans reduced-sodium chicken broth
1 C whipping cream
3-4 dashes bottled Tabasco
4 C cubed potatoes (about 1 1/4 lb.) * again, I used MORE...I like a thicker chowder
1/4 C butter, melted
1/4 C all-purpose flour
1/4 C snipped fresh parsley
Salt and ground black pepper to taste
In a 6-8 qt. dutch oven cook celery, onion and bacon over medium heat for 10-15 minutes or until vegetables are tender, stirring occasionally.
Add whole-kernal corn, cream-style corn, milk, stock, cream and Tabasco sauce. Bring to boiling; reduce heat. Simmer, covered for 30 minutes.
Add potatoes; return to boiling. Reduce heat; simmer, covered about 15 minutes more or until potatoes are tender.
Meanwhile, in a small bowl, stir together butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in parsley and season to taste with salt and black pepper.
Garnish with crumbled bacon, more sliced green onions and MORE cheese!
Makes 12 servings
