Corn Chowder
A hearty and creamy soup featuring fresh corn, potatoes, and crispy bacon, combined with colorful vegetables in a rich chicken broth base. This comforting chowder balances sweet corn with savory bacon and aromatic vegetables.
6 servings
40 min
Ingredients
- •½ cup bacon
- •2 cups sweet onion
- •2 large carrots
- •1 rib celery
- •1 whole red bell pepper
- •½ lb Yukon Gold potatoes
- •½ lb sweet potato
- •5 cups reduced-sodium chicken broth
- •2 sprigs fresh thyme
- •3 cups corn
- •1½ cups heavy cream
- •1 teaspoon fine sea salt
- •1 teaspoon black pepper
- •2 whole plum tomatoes
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
15 min
- 2.
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
25 min