Creamy Potato Corn and Bacon Chowder

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 garlic cloves, minced
• 4 cups peeled and diced potatoes (about 2 large)
• 2 cups frozen corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• Chopped chives for garnish

Steps

1. 1 Cook bacon in a large pot over medium heat until crispy. Remove bacon, leaving drippings.
2. 2 Add onion, celery, and carrots to the drippings and cook until softened.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add potatoes, broth, thyme, and pepper. Bring to a boil, then reduce to a simmer until potatoes are tender.
5. 5 Stir in corn and cooked bacon. Simmer for 5 minutes.
6. 6 Stir in heavy cream and heat through without boiling.
7. 7 Season with salt to taste.

Equipment

• Large pot

Variations

• Add shredded cheddar cheese for extra richness.
• Substitute turkey bacon for a leaner option.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute almond milk for heavy cream for a lighter option.

Pairings

• Grilled cheese sandwiches
• A glass of Chardonnay

Nutrition

Tips

• For a smokier flavor, use smoked paprika instead of regular thyme.
• Add a splash of hot sauce for a kick.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread or oyster crackers.
• Pair with a crisp green salad.

FAQ