Tuesday, March 13, 2018

Maine Corn Chowder

5 slices bacon, chopped
2 teaspoons bacon fat or olive oil
1 small onion (1/2 cup) diced
2 stalks celery (1/2 cup) diced
2 cups diced raw potatoes
2 teaspoons salt
½ teaspoon ground black pepper
1 cup water
2- 15oz. cans cream style corn
3 cups 2% milk

In a large saucepan, melt the bacon grease over low heat. Add the onion and celery and cook slowly until they begin to soften, about 5 minutes. Add water, diced raw potato, salt and pepper. Cover and bring just to a boil and then lower the heat to a gentle simmer and cook until the potato is tender when pierced with a fork, about 15 minutes. Add the creamed corn and milk and bacon bits if using. Taste and adjust seasoning. Allow chowder to sit for an hour to develop flavor. Gently reheat when ready to serve.

Per serving (1 cup): 201 calories