Ingredients
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4 cups corn kernels, fresh or 4 cups corn kernels, frozen
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3 slices thick-cut bacon, cut in 1/4 inch dice
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1 medium yellow onion, minced
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2 celery ribs, minced
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5 cups chicken broth or 5 cups vegetable broth
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1 bay leaf
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1 sprig fresh thyme
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2 cups yukon gold potatoes, peeled and diced
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1 1/2 cups half-and-half
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1 teaspoon salt
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1/2 teaspoon white pepper
Instructions
- In a large saucepan, cook the bacon over medium heat until crisp (5-10 minutes) then drain on paper towels.
- Add the onion and celery to the fat and cook until they are soft for 10 minutes.
- Add stock, bay leaf, potatoes and thyme to the saucepan and boil over high heat. Reduce and let simmer for 20 minutes until potatoes are tender.
- Cover and turn off heat. Leave on stove for 20 minutes then discard the bay leaf and thyme sprig. Add the bacon, corn and half-and half. (You can remove 2 cups of the chowder and puree it in a blender and then add that back to the chowder for a thicker consistency).
- Season with salt and pepper.