Potato and Corn Chowder with Bacon

It's been a cold weekend and I was in the mood for soup tonight. This recipe has been in our winter dinner lineup for several years now and it always turns out great. I always serve it with sourdough bread.



Potato and Corn Chowder with Bacon
Source: Adapted from Food & Wine magazine
Serves 4

6 ounces thickly sliced bacon, coarsely chopped
1 large red onion, finely chopped
1/4 cup finely chopped celery
15 ounces frozen corn, thawed (3 cups)
3 cups whole milk
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 cup half and half
2 tablespoons minced chives, plus more for garnish
Salt and freshly ground pepper
Tabasco

In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Discard most of the bacon fat. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.

Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes.

Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the half and half, chives and the reserved bacon. Season with salt, pepper and Tabasco. Ladle the soup into bowls; top with the chives and serve.