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Corn chowder

Corn Chowder with Bacon

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 medium onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 large Yukon Gold potatoes diced
  • 4 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 4 cups corn kernels fresh or frozen
  • 1 cup half-and-half
  • 2 tbsp fresh chives sliced
  • Salt and black pepper to taste

Method
 

  1. Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel; pour off all but about two tablespoons fat.
  2. Cook the onion and celery in the reserved fat until soft, 5 to 6 minutes. Add the garlic and cook 30 seconds.
  3. Add the potatoes, broth, and smoked paprika. Simmer until the potatoes are tender, about 15 minutes.
  4. Blend roughly two cups of soup smooth; stir back in to thicken without flour.
  5. Add the corn and half-and-half and warm through for 5 minutes. Season, then top each bowl with the bacon and chives.