Recipe Instructions:
Ingredients:
• 4 slices bacon, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth or vegetable broth
• 3 cups potatoes, peeled and diced
• 4 cups fresh or frozen corn kernels
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)
• Optional: shredded cheddar cheese, for topping
Instructions:
1. Cook Bacon and Aromatics:
• In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Sauté Vegetables:
• Add chopped onion, celery, and minced garlic to the pot. Sauté until onions are translucent and celery is tender, about 5-7 minutes.
3. Add Flour and Broth:
• Sprinkle flour over the vegetables and bacon fat. Stir constantly for 1-2 minutes to cook the flour. Gradually add chicken broth (or vegetable broth) while stirring to prevent lumps.
4. Simmer Chowder:
• Add diced potatoes and dried thyme to the pot. Bring to a boil, then reduce heat to low and simmer for about 10-15 minutes, or until potatoes are tender.
5. Add Corn and Cream:
• Stir in fresh or frozen corn kernels and cooked bacon. Simmer for another 5-10 minutes, until corn is tender and flavors meld together.
6. Finish Soup:
• Stir in heavy cream. Season with salt and pepper to taste. If desired, use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks of vegetables and corn.
7.
8. Serve:
• Ladle Corn Chowder into bowls. Garnish with chopped fresh chives and optional shredded cheddar cheese.
Note:
• Corn Chowder is creamy, comforting, and perfect for using fresh summer corn or frozen corn year-round.
• Adjust the thickness by adding more or less broth and cream according to your preference.
