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Corn chowder

Corn Chowder Sweetens Frosty Afternoons

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 6 slices bacon chopped
  • 2 tablespoons butter
  • 1 large onion diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 3 medium Yukon gold potatoes peeled and diced
  • 5 cups fresh or frozen corn kernels about 6 ears
  • 4 cups chicken or vegetable broth
  • 1½ cups heavy cream
  • ¼ cup all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh chives and extra bacon for garnish

Method
 

  1. Cook bacon in Dutch oven or soup pot over medium 6-8 minutes until crisp. Remove with slotted spoon, leaving 1 tablespoon drippings.
  2. Melt butter in pot; cook onion and celery about 5 minutes until softened, then garlic 1 minute.
  3. Sprinkle in flour; stir and cook 2 minutes to form roux.
  4. Gradually add broth, stirring constantly to prevent lumps. Add potatoes, 4 cups corn, thyme, paprika, and bay; boil.
  5. Reduce to medium-low; simmer 15-20 minutes until potatoes tender.
  6. Remove bay; carefully immersion-blend about one-third of soup, keeping plenty chunky. Alternatively, blend 2 cups in regular blender and return.
  7. Add cream, remaining 1 cup corn, and half the bacon; heat through 5 minutes. Season with salt and pepper.
  8. Ladle into bowls; garnish with remaining bacon and chives. Serve with crusty bread or oyster crackers.