Name: Cold Day Corn Chowder
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
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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Cold Day Corn Chowder

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