Creamy Corn Chowder with Bacon and Thyme

• 2 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fresh corn kernels (about 2 ears)
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 2 tablespoons unsalted butter
• Salt, to taste
• Black pepper, to taste
• 2 green onions, sliced for garnish

Steps

1. 1 Cook bacon in a large pot over medium heat until crispy.
2. 2 Remove bacon, leaving drippings, then sauté onion and celery until softened.
3. 3 Add potatoes and cook for 2 minutes.
4. 4 Pour in broth and bring to a simmer.
5. 5 Cook until potatoes are tender, then stir in corn and thyme.
6. 6 Stir in heavy cream and butter until melted and chowder is creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with crispy bacon and green onions.

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups

Variations

• Add cooked shrimp or diced ham for extra protein.
• Use coconut milk instead of heavy cream for a dairy-free option.

Substitutions

• Substitute vegetable broth for chicken broth to make it vegetarian-friendly.

Pairings

• Pairs well with a simple green salad or roasted vegetables.

Nutrition

Tips

• Use frozen corn if fresh isn't available.
• For a richer flavor, use homemade chicken broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with warm crusty bread or oyster crackers for a comforting meal.

FAQ