Corn Chowder With Crispy Smoked Bacon

How to Make Corn Chowder With Crispy Smoked Bacon

Total time: 45 min · Yields 4 servings

1. 1

   Crisp the Bacon

   Place diced bacon in a large heavy-bottomed pot or Dutch oven over medium heat. Cook until the fat has rendered and the bacon is golden and crispy, about 8 minutes. Remove with a slotted spoon and set aside on paper towels.

2. 2

   Sauté Aromatics

   In the same pot with the bacon fat, add the onion and celery. Sauté over medium heat for 5 minutes until softened. Stir in the garlic, smoked paprika, and thyme, cooking for another 60 seconds until fragrant.

3. 3

   Simmer the Soup

   Add the cubed potatoes, corn kernels, and stock to the pot. If using the stripped cobs, snap them in half and add them now. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes until potatoes are fork-tender.

4. 4

   Thicken and Cream

   Remove the corn cobs and discard. Transfer 2 cups of the soup to a blender and puree until smooth, then stir back into the pot. Pour in the heavy cream and stir well over low heat to combine without boiling.

5. 5

   Final Seasoning

   Taste the chowder and adjust seasoning with salt and plenty of cracked black pepper. If the soup is too thick, add a splash more stock or water to reach your desired consistency.