Creamy Corn Chowder

From a YouTube video Watch the original

Ingredients

• 4 slices of chopped bacon
• 1 onion, diced
• 3-4 cloves of garlic, minced
• 2 stalks of celery, chopped
• 1 large carrot, chopped
• 2 Yukon Gold potatoes, peeled and diced
• 3 cups of corn kernels (fresh or frozen)
• 3 cups of chicken broth
• 2 cups of whole milk
• 2 teaspoons of salt
• 1/2 teaspoon of black pepper
• 1 1/2 teaspoons of chopped thyme
• Splash of cream (optional)

Instructions

1. In a Dutch oven or pot, cook chopped bacon over medium-high heat for about 6 minutes until crispy. Set aside.
2. Add a tablespoon of butter to the bacon drippings in the pot and add diced onion, chopped celery, and chopped carrot. Cook for about 7 minutes until tender.
3. Add minced garlic and stir for about a minute.
4. Add diced potatoes, corn kernels, chicken broth, corn cobs, salt, black pepper, and chopped thyme. Stir and bring to a simmer.
5. Reduce heat to medium-low and let simmer for about 15 minutes until potatoes are fork-tender.
6. Remove corn cobs and blend 2 cups of the soup until smooth. Pour back into the pot and stir.
7. Add a splash of cream (optional) and stir.
8. Add crispy bacon back into the pot and stir.
9. Serve hot with crusty bread. Enjoy!

Converted from YouTube ·