Corn Chowder
Directions
- 1Cut the kernels off the corn cobs and save the bare cobs.
- 2Dice the bacon and cook in a large pot over medium-high heat until golden and fat is rendered.
- 3Transfer the bacon to a paper-towel-lined plate with a slotted spoon, keeping the bacon fat in the pot.
- 4Lower heat to medium, add butter, onion, carrot, and garlic. Season with salt and pepper. Cook for 5-7 minutes until onion is golden.
- 5Stir in flour and cook for 1 minute, then add potatoes, Italian seasoning, and thyme, cooking for 30 seconds more.
- 6Pour in chicken broth to scrape up browned bits, then stir in milk and bay leaf. Add the reserved corn cobs, pressing them into the liquid.
- 7Bring to a simmer over medium-high, then cover and reduce heat to medium-low. Cook for 20-25 minutes until potatoes are tender.
- 8Remove lid, discard cobs and bay leaf, and stir in the corn kernels. Cook for 5-7 minutes until tender.
- 9Stir in the heavy cream, season to taste, and stir in half the cooked bacon and herbs if desired.
- 10Ladle into bowls and top with the remaining bacon.
Ingredients
- 4 1/2 cups corn
- 7 1/2 ounces thick-sliced bacon, diced
- 2 tbsp unsalted butter
- 1 tbsp garlic, minced
- 1 1/2 cups yellow onion, diced
- 1 cup carrot, diced
- 1/4 cup flour
- 1 tsp italian seasoning
- 1/4 tsp dried thyme
- 3 cups baby gold potatoes, diced, unpeeled
- 2 cups chicken broth
- 3 cups whole milk
- 1 large bay leaf
- 1/2 cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- fresh herbs, finely diced (optional)
