Indiana chowder


  • one/2 pound bacon, diced
  • 1 onion, cut
  • a pair of stalks celery, chopped
  • 1 inexperienced bell pepper, chopped
  • 1 carrot, chopped
  • 1 (15 ounces) will cream-style corn
  • 1 (15.25 ounce) can think of the whole kernel
  • corn
  • 1 (32 ounces) carton stock
  • five potatoes, bare-assed and cubed
  • salt and pepper to style


Place the bacon in a massive pot and cook over medium-high heat, occasionally stirring, till equally browned, for ten minutes.

Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir till the onions have softened and turned translucent, within eight minutes.

Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. waken a boil; scale back heat to medium-low, cover, and simmer until the potatoes are tender about twenty minutes.

Stir within the diced bacon and season with salt and pepper to style before serving.

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