In a large saucepan over medium-high heat, fry bacon until nearly crisp. Remove and drain on paper towels set aside. Remove all but 1/4 cup drippings from saucepan.*
Add celery, onion, green pepper, and garlic. Sauté in bacon drippings over medium-high heat 5 minutes. Add potatoes and broth. Reduce heat to low, cover, and simmer 10 minutes.
Place 2 cups of the corn and milk in a blender container. Cover and blend until puréed. Add puréed corn, remaining corn, ham, 1 tablespoon of the parsley, pepper, and hot pepper sauce to potatoes. Simmer 10 minutes or until vegetables are tender.
Garnish each serving with bacon and remaining parsley.
*Or use oil if not enough bacon drippings.
This Ham and Corn Chowder recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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