CORN AND BACON CHOWDER

Ingredients

• 6 slices bacon, chopped
• 2 cups cubed peeled potatoes
• 1 cup chopped onion
• 1 cup thinly sliced celery
• 2 bay leaves*
• 3 cups milk (2%)
• 2 cups frozen kernel corn
• 1 can (14 oz/398 mL) cream-style corn
• 1/4 tsp hot pepper sauce

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon; drain on paper towels. Drain off all but 2 tbsp fat from pan.
2. Add potatoes, onion, celery and bay leaves to pan; sauté over medium heat for 5 minutes.
3. Add bacon, milk, kernel corn, cream-style corn and hot pepper sauce. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 15 minutes. Remove and discard bay leaves before serving.