Indiana Corn Chowder

Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 348 Calories

Ingredients

• 1 onion, chopped
• salt and pepper to taste
• 2 stalks celery, chopped
• 1 (15.25 ounce) can whole kernel corn
• 1 carrot, chopped
• 1 green bell pepper, chopped
• 5 potatoes, peeled and cubed
• 1 (15 ounce) can cream-style corn
• ½ pound bacon, diced
• 1 (32 ounce) carton chicken broth

Recipe Instructions

Step 1

Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.