Ingredients
8 bacon strips, cut into 1-inch pieces1 medium onion, finely chopped1 cup sliced celery1/2 cup diced green pepper3 cups cubed peeled potatoes (about 3 medium)3 cups chicken broth4 cups whole milk, divided4 cups fresh or frozen whole kernel corn, divided2 cups cubed fully cooked ham2 tablespoons butter3 tablespoons minced fresh parsley1 teaspoon salt1/8 teaspoon pepper1/8 teaspoon hot pepper sauce, optional
Preparation
In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes.
Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
