Corn Chowder

1. 1

   Step 1

   • a.Cook the bacon
   • b.Place a large pot or Dutch oven over medium heat.
   • c.Add the chopped bacon and cook, stirring occasionally, until crispy, about 6-8 minutes.
   • d.Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
2. 2

   Step 2

   • a.Sauté the vegetables
   • b.Add the butter to the pot with the bacon fat. Once melted, add the chopped onion and celery.
   • c.Cook, stirring frequently, until the vegetables are soft and translucent, about 5-7 minutes.
3. 3

   Step 3

   • a.Make the roux and add liquids
   • b.Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
   • c.Slowly whisk in the chicken broth until smooth. Add the diced potatoes, dried thyme, salt, and pepper.
4. 4

   Step 4

   • a.Simmer the soup
   • b.Bring the soup to a simmer, then reduce the heat to low, cover, and cook until the potatoes are fork-tender, about 10-12 minutes.
5. 5

   Step 5

   • a.Finish the chowder
   • b.Stir in the corn kernels and heavy cream. Cook for another 3-5 minutes until the corn is heated through. Do not let the soup boil after adding the cream.
   • c.For a thicker, creamier texture, you can use an immersion blender to pulse the soup a few times, or transfer 1-2 cups to a regular blender, blend until smooth, and return to the pot.
   • d.Taste and adjust seasoning with more salt and pepper if needed.
6. 6

   Step 6

   • a.Garnish and serve
   • b.Ladle the chowder into bowls. Top with the reserved crispy bacon and a sprinkle of fresh chives before serving.

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