Instructions
Step 1 In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon of the bacon fat in the pot.
Step 2 Add butter, diced onions, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until vegetables are soft.
Step 3 Stir in the flour and cook for 1 minute to create a roux.
Step 4 Gradually add the broth while stirring, ensuring there are no lumps.
Step 5 Add diced potatoes, corn, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Step 6 Stir in the milk and heavy cream. Simmer for another 5 minutes to heat through.
Step 7 Use an immersion blender to slightly blend the chowder for a creamier texture, if desired.
Step 8 Serve hot, garnished with crispy bacon and chopped green onions.
Storage and Reheating Tips
Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling to prevent the cream from separating. For freezing, cool completely and store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
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