Ingredients
Scale
- 4 slices thick-cut bacon (chopped)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 cups corn (fresh or frozen)
- 2 medium potatoes (peeled and diced)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt (to taste)
- Pepper (to taste)
- Chopped fresh parsley (for garnish (optional))
Instructions
- In a large pot over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- In the same pot, add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the diced potatoes and corn, coating them with the bacon drippings.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil.
- Reduce heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the heavy cream, thyme, and season with salt and pepper.
- Let it simmer for another 5 minutes.
- Ladle the chowder into bowls, top with the reserved crispy bacon and fresh parsley.
- Prep Time: 15
- Cook Time: 30