Name: Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 slice bacon (chopped); 2 tablespoon unsalted butter; 1 medium yellow onion (diced); 2 celery ribs (diced); 1 red bell pepper (diced); 3 clove garlic cloves (minced); ¼ cup all-purpose flour; 4 cup low-sodium chicken broth; 1 pound Yukon Gold potatoes (cut into ½-inch cubes); 5 cup corn kernels (from about 6 ears, or frozen); 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup heavy cream; 2 tablespoon fresh chives (chopped)

Instructions

Crisp the bacon
Crisp the bacon:
Cook 4 slices chopped bacon in a large Dutch oven over medium heat for 6 to 7 minutes, until crisp. Transfer to a paper towel-lined plate, leaving the fat in the pot.
Vegetables
Vegetables:
Add 2 tablespoons butter, 1 diced onion, 2 diced celery ribs, and 1 diced red bell pepper and cook for 6 minutes. Add 3 minced garlic cloves for 30 seconds, then sprinkle in ¼ cup flour and stir for 1 minute.
Simmer
Simmer:
Slowly whisk in 4 cups chicken broth. Add 1 pound cubed potatoes, 5 cups corn, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer for 15 to 18 minutes, until the potatoes are tender.
Blend part of it
Blend part of it:
Transfer 2 cups of the chowder to a blender, blend until smooth (vent the lid), and stir it back into the pot. Stir in 1 cup heavy cream and heat for 2 minutes.
Serve
Serve:
Ladle the corn chowder into bowls and top with the crispy bacon and 2 tablespoons chopped chives.

Tips

If you're using fresh corn, simmer the stripped cobs in the broth for 10 minutes first for extra sweet corn flavor. Add 1 pound peeled shrimp or 2 cups shredded chicken in the last 5 minutes to make it a heartier meal. For a little heat, stir in 1 diced jalapeño with the vegetables.

Storage

Store corn chowder in the refrigerator for up to 4 days and reheat over low heat with a splash of broth. Freezing isn't recommended, because the potatoes and cream change texture.