Name: Corn and Bacon Chowder
Yield: Makes 6 servings
Ingredients: 1/2 pound (about 8 slices) bacon, coarsely chopped; 1 6-ounce russet potato, peeled, cut into 1/2-inch pieces; 1 cup chopped onion; 3/4 cup chopped celery; 2 small bay leaves; 2 cups milk; 1 10-ounce package frozen corn kernels; 1 14 3/4-ounce can creamed corn; 1 1/4 cups canned vegetable broth; 1/2 cup chopped celery leaves; 1/4 teaspoon (or more) hot pepper sauce

"My husband, Greg, and I cook together a lot," writes Sara Hainsworth of Frederick, Maryland, "which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on quick, dependably good dishes like this more than ever."

Sara says that this soup tastes even better the next day (which makes it an ideal party dish). But we thought it was delicious the same day, too.

Recipe notes

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