Bacon is the flavor boost in this different but delicious corn chowder. The second time I made this I used cooked rice I had leftover and frozen…even quicker! I used plain corn and some diced garden red and green peppers I had in the freezer.
I could envision using browned chopped ham instead of bacon, and perhaps adding a little American cheese for a different soup, perhaps with some cumin instead of thyme. I found this recipe in a March, 1993 Pillsbury booklet Pasta, Rice and Beans.
We enjoyed this with Date Muffins and a chopped salad.
Corn and Rice Chowder
4 Slices Bacon -- cut up
½ Cup Onion -- chopped
½ Cup Celery -- sliced
3 Tablespoons Flour
3 Cups Milk
2 Cups Corn With Red and Green Peppers -- canned or frozen (thawed slightly)
½ Cup Rice – uncooked (or 1 ½ cups cooked)
Salt and Pepper -- to taste
¼ Teaspoon Dried Thyme
Cook bacon until crisp; remove bacon and drain on paper towels. Reserve on tablespoon drippings in pan; add onion and celery and cook until crisp-tender.
Stir in flour; cook until bubbly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add vegetables, rice, and seasonings.
Bring to a boil, reduce heat; cover and simmer 20-30 minutes until rice is tender. Crumble bacon and stir into chowder; heat thoroughly.
**If using already cooked rice, simmer 7-10 minutes until heated thoroughly.
4 servings "1 Quart"