If you're looking for a hearty and comforting soup that's perfect for cooler weather, this corn chowder with bacon and potatoes is just what you need. It's a flavorful and satisfying dish that's easy to make and sure to please everyone at the table.
Ingredients:
- 6 slices of bacon, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups of corn kernels (fresh or frozen)
- 4 cups of chicken or vegetable broth
- 1 pound of potatoes, peeled and diced
- 1 cup of heavy cream
- 1 teaspoon of thyme
- Salt and pepper, to taste
To start, cook the bacon in a large pot until it's crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave the bacon grease in the pot.
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent. Then, add the corn kernels and sauté for another 5 minutes.
Add the diced potatoes and broth to the pot, and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender.
Once the potatoes are cooked, add the heavy cream and thyme to the pot. Season with salt and pepper to taste. Use an immersion blender to blend the soup until it's creamy and smooth. If you don't have an immersion blender, you can use a regular blender and blend the soup in batches.
Serve the soup hot, topped with the crispy bacon and fresh thyme. Enjoy!