Name: Potato Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6-8
Ingredients: 4 slices bacon, diced; 1 medium onion, finely chopped (about 1 cup); 2 celery stalks, diced (about 1/2 cup); 1 red bell pepper, diced; 2 cloves garlic, minced; 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 4 cups); 4 cups chicken broth; 4 cups fresh or frozen corn kernels (from about 5-6 ears if fresh); 1 teaspoon dried thyme; 2 bay leaves; 2 cups half-and-half; 2 tablespoons all-purpose flour; Salt and freshly ground black pepper to taste; 2 tablespoons fresh chives, chopped, for garnish

Instructions

Cook the bacon

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
Sauté the vegetables

Add the chopped onion, celery, and red bell pepper to the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add potatoes and broth

Add the diced potatoes, chicken broth, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are just tender, about 10-12 minutes.
Add corn and thicken

Stir in the corn kernels. In a small bowl, whisk together 1/2 cup of the half-and-half with the flour until smooth. Gradually add this mixture to the pot, stirring constantly to prevent lumps. Simmer for 5 minutes.
Finish the chowder

Remove the bay leaves. Add the remaining half-and-half and stir well. Season with salt and pepper to taste. Simmer for an additional 5 minutes, being careful not to let the chowder boil to prevent curdling.
Serve

Ladle the chowder into bowls. Garnish with the reserved crispy bacon pieces and freshly chopped chives. Serve hot with crusty bread on the side if desired.

Potato Corn Chowder

Ingredients

Instructions

Nutritional Information