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Ingredients

½ pound thick sliced bacon, cut into 1/2-inch pieces 2 carrots, diced 4 stalks celery, chopped 1 bay leaf 2 tablespoons butter 2 tablespoons flour 4 cups milk 2 large potatoes, peeled and diced 1 (15.25 ounce) can whole kernel corn, drained 1 pinch paprika

Nutrition Info

267.7 calories carbohydrate: 35.6 g cholesterol: 27.6 mg fat: 9.8 g fiber: 3.9 g protein: 11.3 g saturatedFat: 4.8 g servingSize: - sodium: 475.3 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease, cook for 5 minutes.
Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

8 servings

A quick and delicious comfort food made with canned corn, potatoes and bacon.