Cold Day Corn Chowder

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 4 thick slices bacon, chopped
  • 1 medium onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon paprika
  • 2 bay leaves
  • 6 cups low-sodium chicken broth
  • 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
  • 1 cup half-and-half or heavy cream
  • 3 to 4 cups frozen fresh corn kernels (from 6 ears fresh corn) or 8-ounce store bought packages frozen corn, thawed and drained
  • Chopped fresh chives or parsley for garnish
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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