Bacon-Corn Chowder with Potatoes

What a great chowder for a cold rainy day. It doesn't take long to make, about 10 minutes of prep time and about 25 minutes for cooking. I found this recipe, once again in my Cooking Pleasures magazine.

6 slices of bacon, chopped
1/2 c. onion, finely chopped
1/4 c. celery chopped
2 c. low sodium chicken broth, divided
3 1/2 c. fresh corn kernels (6-8 medium ears of corn); reserve 3 stripped cobs [I did not have fresh corn so I used two cans of corn]
1 lb. unpeeled red potatoes, cubed in 1/2 inch thickness
2 tbsp. fresh thyme, chopped
2 bay leaves
1 tsp. coarse salt
1/4 tsp. pepper
2 c. hot milk
1/4-1/2 tsp. hot pepper sauce

1. Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
2. Add onion and celery to pot; cook and stir 3-4 minutes or until almost translucent. Increase heat to high; add 1/2 c. of broth, stirring to scrap up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 c. of broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes or until potatoes are tender; uncover.
3. Add milk and hot sauce; simmer 5 minutes. Add corn kernels; simmer 3-4 minutes. Remove and discard corn cobs and bay leaves. Stir in bacon just before serving.

6 servings; serving = 1 1/4 c.

NUTRITIONAL INFORMATION: 300 calories, 14g total fat (5.5g saturated fat), 10.5g protein, 36g carbohydrates, 25mg cholesterol, 680mg sodium and 4.5g fiber.