All Recipes Best Recipe Soups, Stews and Chili Recipes Chowders

Ingredients

1 pound bacon 2 carrots, diced 4 stalks celery, chopped 1 bay leaf 2 tablespoons butter 2 tablespoons all-purpose flour 4 cups milk 3 large potatoes, diced 1 (19 ounce) can corn, drained 1 pinch paprika

Nutrition Info

488.5 calories carbohydrate: 62.3 g cholesterol: 50.5 mg fat: 18.6 g fiber: 6.9 g protein: 21.4 g saturatedFat: 8.1 g servingSize: - sodium: 984.2 mg sugar: 13.4 g transFat: : - unsaturatedFat: : -

Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate, pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet, cook and stir vegetables until slightly softened, about 5 minutes.
Melt butter in a large pot over medium-low heat, whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.

6 servings

This recipe is so easy to cook and it makes a great stick-to-your-ribs meal on a cold day.