Bacon Corn Chowder With Potatoes - cooking recipe

Ingredients

6 slices bacon, chopped
1/2 cup finely chopped onion
1/4 cup chopped celery
2 cups lower-sodium chicken broth, divided
3 1/2 cups fresh corn kernels, reserving 3 of the stripped cobs (6 to 8 medium ears corn)
1 lb unpeeled red potatoes, cubed (1/2 inch, about 3 cups)
2 tablespoons chopped fresh thyme
2 bay leaves
1 teaspoon coarse salt
1/4 teaspoon pepper
2 cups hot milk
1/4 - 1/2 teaspoon hot pepper sauce

Preparation

Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
Simmer 15 minutes or until potatoes are tender; uncover.
Add milk and hot sauce; simmer 5 minutes.
Add corn kernels; simmer 3 to 4 minutes.
Remove and discard corn cobs and bay leaves.
Stir in bacon just before serving.