This hearty, smooth and creamy chowder is the perfect antidote to winter’s chill. Serve it with a sprinkle of local Cheddar on top and warmed crusty bread after your favourite outdoor winter activity for a little extra warmth and coziness.
In a soup pot, cook bacon over medium-high heat for about 8 minutes or until crispy. Remove bacon
with a slotted spoon to a paper towel-lined plate.
Reduce heat to medium and add celery and onion; cook, stirring for about 5 minutes or until softened. Stir in flour to coat; cook for 1 minute. Whisk in milk and broth until smooth. Add potatoes, salt and pepper. Bring to a simmer, stirring frequently, and simmer gently for 15 minutes or until potatoes are tender. Stir in reserved bacon, corn and dill and cook for about 5 minutes or until corn is heated through
Ladle into bowls and top with Cheddar and garnish with dill sprigs to serve.
This recipe was inspired by the Bacon Corn Chowder recipe from the 1974 Milk Calendar. You can view the original recipe here.