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Corn and Potato Chowder

A thick, comforting chowder with bacon, potatoes, sweet corn, and carrots.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp butter
  • 1/4 lb bacon diced
  • 1 cup onion chopped
  • 3/4 cup green pepper chopped
  • Kosher salt and black pepper
  • 1 tbsp garlic minced
  • 2 tbsp flour
  • 4 cups chicken broth or stock
  • 4 cups all-purpose potato peeled and finely diced
  • 1 1/2 cups shredded carrot
  • 2 cups fresh or frozen corn kernels
  • 1 cup half-and-half
  • 1/2 tsp dried thyme
  • Pinch of cayenne pepper
  • 2 tbsp fresh Italian parsley chopped

Method
 

  1. Melt the butter in a soup kettle over medium-high heat. Add the bacon and cook until crisp. Scoop out the bacon and drain on paper towels, saving it for later.
  2. Pour off all but 1/4 cup of the fat. Add the onions and green pepper with a pinch of salt and pepper and cook until soft. Add the garlic and cook 1 minute more. Sprinkle on the flour and mix into the vegetables.
  3. Add the broth and potatoes. Cover, bring to a boil, then lower the heat and simmer 10 to 12 minutes until the potatoes are tender.
  4. Add the shredded carrots and corn. Cover and simmer 5 to 6 minutes to blend the flavors.
  5. Stir in the half-and-half. Season with the thyme, cayenne, more salt, and lots of black pepper. Sprinkle with parsley and the reserved bacon, give it one last stir, and ladle it up piping hot.