Recipe courtesy of Nancy Fuller
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Cold Day Corn Chowder
Total:
45 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain. Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes. Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.

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