Creamy Bacon Potato Corn Chowder
A luxurious chowder loaded with bacon, corn and creamy potato goodness. Self thickened, this bowl of goodness is 100% delicious.
Ingredients
- 8-10 slices bacon
- 1 medium yellow or white onion diced
- 3 stalks celery chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 medium russet potatoes peeled and diced
- 1 can corn
- 4 cups chicken broth
- 2 cups heavy cream warmed
Instructions
Equipment Needed
- Dutch Oven or Soup Pot
- Cutting Board and Knife
Directions
- Fry bacon in a soup pot or dutch oven until bacon is crispy. Remove the bacon and set aside, leaving the grease in the pot. Add the celery and onion and cook until the onion is transparent. Add the garlic, thyme, salt and pepper and cook for one minute. Mix in the potatoes and cook for a couple minutes, stirring often. I like to use this cutting board so I don't get burned! To the pot add the corn and chicken stock. The potatoes should be just covered by the stock. Bring to a boil, reduce to a simmer and cook for 15-20 minutes or until the potatoes are soft.
- Set the chowder aside to cool for 10 minutes before transferring half to a heat safe bowl. Using a immersion blender, puree half of the soup. Return the puree to the soup pot and stir well, then add the bacon and warmed cream. Bring the chowder up to a light simmer for a couple minutes, season to taste with salt and pepper, serve and enjoy!
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