Ingredients:

  • 4 slices bacon, diced (approximately 115g / 4 oz)
  • 1 medium yellow onion, diced (approximately 150g / 5.3 oz)
  • 2 cloves garlic, minced (approximately 6g / 0.2 oz)
  • 2 celery stalks, diced (approximately 100g / 3.5 oz)
  • 4 cups (950ml / 32 fl oz) chicken broth (low sodium preferred)
  • 3 cups (approximately 450g / 1 lb) fresh or frozen corn kernels
  • 2 medium Yukon Gold potatoes, peeled and diced (approximately 340g / 12 oz)
  • 1 teaspoon dried thyme (approximately 2g / 0.07 oz)
  • 1/2 teaspoon salt (approximately 3g / 0.1 oz), plus more to taste
  • 1/4 teaspoon black pepper (approximately 1g / 0.03 oz), plus more to taste
  • 1 cup (240ml / 8 fl oz) heavy cream
  • 2 tablespoons (30g / 1 oz) unsalted butter
  • Fresh chives, chopped (optional)
  • Crumbled cooked bacon (optional)
  • A swirl of cream (optional)

Instructions:

  1. In the large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving the bacon fat in the pot. Set bacon aside.
  2. Add the onion, garlic, and celery to the pot with the bacon fat. Sauté until softened, about 5-7 minutes.
  3. Pour in the chicken broth, add the diced potatoes, and dried thyme. Bring to a simmer.
  4. Simmer for 15 minutes, or until the potatoes are tender.
  5. Stir in the corn kernels and simmer for another 5 minutes, or until the corn is heated through.
  6. If desired, use an immersion blender to partially blend the chowder for a creamier texture. Leave some chunks for texture.
  7. Stir in the heavy cream and butter until melted and combined. Season with salt and pepper to taste.
  8. Ladle into bowls and garnish with crumbled bacon, chopped chives, and a swirl of cream (if desired).