Recipe Index

Ingredients

• 2 slices thick cut bacon, diced
• 1 medium onion, diced
• 1 stalk celery, sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes, diced
• 3 cups fresh or frozen corn
• 3/4 cup heavy cream
• 2 tablespoons cornstarch

Method

1. Cook the diced bacon in a large soup pot over medium-high heat until it browns, then lift the bacon out with a slotted spoon and set it aside on a plate.
2. Soften the diced onion and sliced celery in the bacon fat left in the pot, stirring until the onion starts to brown at the edges.
3. Add the minced garlic, salt, dried thyme and black pepper to the onion mixture and cook those seasonings for 1 minute.
4. Pour in the chicken broth, scraping the bottom of the pot to lift the browned bits, then add the diced potatoes, the corn and the reserved bacon and stir the chowder together.
5. Bring the chowder to a simmer, lower the heat to medium, cover the pot and cook it for 15 to 20 minutes, until the potatoes are tender.
6. Whisk the heavy cream with the cornstarch and stir that mixture gradually into the chowder over low heat, a little at a time, until the soup thickens slightly, then ladle the corn chowder into bowls.

Prep: 10 min · Cook: 25 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data