Corn Chowder Recipe
Ingredients
- 6 slices bacon chopped
- ½ medium onion diced
- ½ cup sliced celery
- 1 ½ cups potato peeled and diced
- ¾ teaspoon dried thyme leaves
- 1 bay leaf
- black pepper to taste
- 2 cups chicken broth
- 3 cups corn kernels fresh or frozen
- 1 cup milk
- ½ cup heavy whipping cream
Instructions
- 1
In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
- 2
In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
5 min - 3
Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
8 min - 4
Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
2 min - 5
Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
2 min - 6
Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
- 7
Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Nutrition
Per serving (based on 6 servings)
