Corn Chowder with Bacon

• 12 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 4 cups fresh corn kernels (about 6 ears)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1/4 cup milk (if needed for consistency)
• Chopped chives for garnish

Steps

1. 1 In a large pot, cook bacon over medium heat until crispy.
2. 2 Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
3. 3 Add onion and celery to the drippings and sauté until softened.
4. 4 Stir in potatoes, corn, broth, thyme, pepper, and salt. Bring to a boil, then reduce heat and simmer until potatoes are tender.
5. 5 In a small bowl, whisk together flour and butter until smooth, then whisk in milk if needed.
6. 6 Stir flour mixture into soup and cook until thickened.
7. 7 Stir in heavy cream and cooked bacon.
8. 8 Simmer gently for 5 more minutes. Taste and adjust seasoning.
9. 9 Serve hot, garnished with chives.

Nutrition

Tips

• For a smokier flavor, use smoked paprika instead of regular.
• To make it vegan, substitute bacon with smoked tempeh and use plant-based broth and cream.
• Reserve some whole corn kernels for garnish for a pop of texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed to loosen.

Serving Suggestions

• Pair with a crusty loaf of bread.
• Serve with a side of oyster crackers for extra crunch.

FAQ