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Corn Chowder with Bacon and Potatoes

Corn Chowder with Bacon and Potatoes

A thick, creamy corn chowder with crispy bacon and tender potatoes, ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 2 tablespoons butter
  • 1 large yellow onion diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 1/2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 4 cups corn kernels
  • 4 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh chives for garnish

Method
 

  1. Cook the chopped bacon in a Dutch oven over medium heat for 8-10 minutes until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the butter, diced onion, and diced celery to the pot. Cook 5-6 minutes until softened, then add the minced garlic and cook 1 minute more.
  3. Stir in the potatoes, thyme, and smoked paprika. Pour in the chicken broth, bring to a boil, then reduce to a simmer and cook 12-15 minutes until the potatoes are tender.
  4. Stir in the corn kernels and simmer 5 minutes.
  5. Lightly mash a few scoops of the chowder with a potato masher (4-5 presses) to thicken it.
  6. Lower the heat, stir in the heavy cream, and warm 2-3 minutes without letting it boil hard. Season with salt and black pepper to taste.
  7. Ladle into bowls and top with the reserved crispy bacon and chopped fresh chives.