Indiana Corn Chowder The Best Recipes
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| Indiana Corn Chowder |
"Growing up in Indiana we ate plenty of corn in the summer time. This is my mom's recipe, and now I make it for my own family. Always a success! Rather than the use of fresh potatoes, you may alternative frozen hash browns."
Ingredients :
- half pound bacon, diced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1 (15 ounce) can cream-fashion corn
- 1 (15.25 ounce) can complete kernel corn
- 1 (32 ounce) carton bird broth
- 5 potatoes, peeled and cubed
- salt and pepper to flavor
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H5M |
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- Place the bacon in a massive pot and cook dinner over medium-high warmness, stirring every so often, till evenly browned, about 10 mins. Drain the bacon on a paper towel-covered plate. Stir within the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about eight minutes. Add the cream-fashion corn, whole kernel corn, bird broth, and potatoes. Bring to a boil; lessen warmness to medium-low, cover, and simmer till the potatoes are soft, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Notes :
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