Corn Chowder Recipe

Ingredients

8 slices thick cut bacon chopped

1 yellow onion diced

2 teaspoons kosher salt

1/2 teaspoon coarse ground black pepper

1 sprig fresh thyme

4 cups chicken broth

4 yukon potatoes diced

4 cups sweet corn

2 cups half and half

Step 1: Cook the Bacon

In a large Dutch oven set over medium heat, cook the chopped bacon until crisp.

Remove the bacon with a slotted spoon and set aside.

Reserve about 2 tablespoons of the rendered bacon fat in the pot, discarding the rest.

Step 2: Build the Base

Add the diced onion to the pot and sauté for 2–3 minutes, until softened and fragrant.

Stir in the kosher salt, black pepper, and fresh thyme.

Pour in the chicken broth, then add the diced potatoes and sweet corn.

Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Cook for about 20 minutes, or until the potatoes are fork-tender.

Step 3: Finish the Chowder

Stir in the half and half and let it warm through without boiling.

Taste and adjust seasoning if needed.

Step 4: Serve

Ladle the chowder into bowls, garnish with the reserved crispy bacon, and serve hot.