“Easy to make, this flavorful chowder is a must try during the cold winter months. This incredibly tasty recipe will surely become a favorite!VIDEO https://www.youtube.com/watch?v=a2F3k_uVOdM”
6 slicesbacon, diced
6 tablespoonsred onions, finely chopped
1 cupcarrot, finely chopped
1 cupcelery, finely chopped
1 cupred pepper, finely chopped
5 cupsyukon gold potatoes, peeled and diced
2 cupslow sodium chicken broth
2 (14ounce) cans cream-style corn
2 (12ounce) cans corn kernels
2 cupsheavy cream
1⁄2 teaspoondried basil
1⁄2 teaspoonblack pepper (or to taste)
In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes. Add onion and cook until translucent and soft, about 3 minutes. Add carrots, celery, red peppers and potatoes. Reduce heat to medium and stir constantly 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.
Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil. Reduce heat to medium-low, stir and simmer gently for 30 minutes. Serve with oyster crackers. Makes 16 cups.