Potato Corn Chowder

🧂 Ingredients

• 1 cup uncooked bacon

  chopped
• 1 sweet onion

  chopped
• 2 cloves garlic

  minced
• 2 teaspoons fresh thyme

  minced
• 1 tablespoon cornstarch
• 2 large yukon gold potatoes

  peeled and chopped
• 4 cups chicken stock

  divided
• 3 cups fresh corn kernels
• 1 bay leaf
• ½ cup heavy cream
• 2 tablespoons butter
• Salt and pepper

  to taste

Instructions

• 1  Heat a large stock pot or Dutch oven over medium-high heat. Add the bacon and
  cook, stirring often, until it is crisp. Remove the bacon to a paper towel to
  drain any excess fat (but leave the rendered fat in the pan).
• 2 Add the chopped onion and cook, stirring occasionally, for 5-7 minutes or until
  it is soft and translucent.
• 3 Next, add the garlic and thyme. Stir and cook for 1 minute, or until the garlic
  is fragrant.
• 4 Next add the cornstarch and stir so it evenly coats the onion.
• 5 Add the chopped potatoes and 3 cups of chicken stock. Raise the heat to high and
  bring the mixture to a boil. Cook until the potatoes are fork tender, about 10
  minutes.
• 6 Transfer the soup to a blender or use an immersion blender to puree the soup
  until it is smooth.
• 7 Add the remaining two cups of chicken stock, along with the corn, and bay leaf.
• 8 Cook for an additional 10 minutes, or until the corn kernels are tender.
• 9 Remove the bay leaf and stir in the heavy cream and butter. Season with salt and
  pepper to taste.
• 10 Serve topped with the crisp bacon and green onion or cheese, if desired. Store
  any leftover soup in an airtight container in the fridge for up to three days.

Nutrition Info