Creamy Corn Chowder
Ingredients: bacon, yellow onion, garlic, celery, carrot · 40 min cook time · 380kcal · $16.50
Ingredients
4slices bacon, 1to taste yellow onion, 4cloves garlic, 2stalks celery, 1to taste carrot, 2medium Yukon gold potatoes, 3cups corn kernels, 1tablespoon unsalted butter, 3cups chicken broth, 2teaspoons salt, 0.5teaspoon ground black pepper, 2cups whole milk, 1.5teaspoons thyme, 0.25cup heavy cream
Instructions
1. Add 4 slices of chopped bacon into a cold Dutch oven or pot. Cook over medium-high heat for about 6 minutes, stirring occasionally until nice and crispy.
2. Dice 1 yellow onion, mince 3 to 4 garlic cloves, dice 2 stalks of celery, dice 1 large carrot, peel and dice 2 medium Yukon gold potatoes, and cut kernels off 3 cobs of corn.
3. Remove the crispy bacon from the pot and set aside on a plate, leaving the bacon drippings in the pot.
4. Add 1 tablespoon of unsalted butter to the pot with the bacon drippings, then add the diced onion, carrot, and celery. Cook for about 7 minutes until tender, stirring occasionally.
5. Add the minced garlic and stir for about 1 minute.
6. Add the diced potatoes, corn kernels, 3 cups of chicken broth, corn cobs (if using fresh), 2 teaspoons of salt, 1/2 teaspoon of ground black pepper, and 2 cups of whole milk. Stir well and bring to a simmer without letting it reach a hard boil.
7. Add 1 1/2 teaspoons of chopped thyme, reduce heat to medium-low, and let simmer for about 15 minutes, stirring occasionally until potatoes are fork tender.
8. Remove the corn cobs from the pot.
9. Transfer 2 cups of the soup into a blender and blend until smooth, then pour it back into the pot and stir to combine.
10. Stir in a splash of heavy cream and most of the crispy bacon, reserving some bacon and thyme for garnish.
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