Great Lakes Corn Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 -8 slices bacon, cut into small pieces
• 1 small onion, finely chopped
• 1 small celery rib, finely chopped
• 3 canned whole tomatoes, chopped
• 2 medium boiling potatoes, peeled and cubed
• 1 teaspoon salt
• 1/8 teaspoon ground allspice
• 1 pinch sugar
• 1 small bay leaf
• 2 cups light cream or 2 cups half-and-half
• 1 cup milk
• 1/2 lb frozen corn
• freshly ground black pepper

Recipe

• 1 in large non-stick pan, fry bacon until crispy; remove to paper-towel-lined plate with slotted spoon and allow to drain. add onion to fat and saute over moderate heat until golden, 4-5 minutes. add celery and saute until softened, about 2 minutes. add tomatoes, potatoes, salt, allspice, sugar and bay leaf; stir well. cook over moderate heat until the mixture begins to sizzle.
• 2 transfer vegetables to large soup pot over low heat, cover, and cook, stirring occasionally, until the potatoes are tender, 15-20 minutes. stir in frozen corn, cream and milk and bring just to a boil. remove from heat, remove bay leaf, and correct seasonings. refrigerate if not using immediately. serve with bacon bits as garnish.