Corn and Rice Chowder

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"