Yummy!
Yummy!
Sauté bacon in heavy large pot over medium-high heat until crisp and brown.
Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 2 tablespoons drippings from pot.
Add potato, onion, celery, and bay leaves to pot.
Sauté over medium-high heat until vegetables begin to soften, about 5 minutes.
Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
Reduce heat to medium-low.
Cover and simmer chowder until potato is tender, about 15 minutes.
Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
Simmer chowder uncovered until flavors blend, about 5 minutes.
Season with salt and pepper and more hot pepper sauce, if desired.
