Super Quick Corn Chowder

Super Quick Corn Chowder

6 slices bacon, cut in small pieces
1 cup finely diced onion
1/2 cup finely diced red pepper
3 tablespoons flour
3 to 4 cups fresh corn of the cobb or frozen corn
1 can (10.75 ounces) cream of celery soup
4 cups chicken stock
3 cups frozen southern style cubed hash brown potatoes, slightly thawed
1 ½ cups heavy cream
Salt and pepper
2 few tablespoons fresh chives or scallions (optional)

Cook bacon in a large soup pan skillet until crisp. Remove bacon with slotted spoon and use paper towels to soak up grease. Drain all but 2 to 3 tablespoons of bacon drippings. Add onion to bacon drippings and sauté for a few minutes. Add red pepper and cook another minute or two. Add flour and cook a minute or two stirring often. Add stock and bring to a boil, whisking often until it starts to thicken a bit. Stir in cream of celery soup, potatoes and corn and simmer for another couple minutes, stirring often. Add heavy cream and bacon and heat to warm. Season with a little salt and pepper if needed. Serve with chopped chives or scallions on top if you like.

Rating: 5
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