Creamy Bacon & Corn Chowder RECIPE

Serves: Approximately 6 Prep Time: 15 minutes Cook Time: 30–35 minutes

RICH, CREAMY & FULL OF COMFORT

There's something about a pot of homemade chowder simmering on the stove that makes the kitchen feel a little cozier. This Creamy Bacon & Corn Chowder brings together smoky bacon, sweet corn, tender potatoes, and a touch of thyme in a rich, creamy broth. It's hearty enough to be a meal, simple enough for a weeknight, and even better with a piece of crusty bread on the side.

WHY YOU’LL LOVE IT

This recipe delivers big flavor without much fuss. The bacon adds a wonderful smokiness, the corn brings a little sweetness, and the potatoes make it satisfying without feeling too heavy. Best of all, there's no flour or complicated thickening involved. Just mash a few of the potatoes right into the broth, and you've got a naturally creamy chowder with plenty of texture.

Ingredients

• 6 slices bacon, diced

• 1 medium onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 3 medium potatoes, cut into small cubes

• 3 cups corn, fresh, frozen, or drained canned

• 4 cups chicken broth, or water with chicken bouillon

• ½ teaspoon dried thyme

• 1 cup milk

• ½–1 cup heavy cream

• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the bacon. In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.

2. Sauté the vegetables. Add the onion and red bell pepper to the bacon drippings. Cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds, stirring until fragrant.

3. Build the chowder. Add the potatoes, corn, chicken broth, and thyme. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.

4. Thicken naturally. Using a potato masher or the back of a spoon, mash some of the potatoes against the side of the pot. Stir them back into the broth to thicken it while leaving plenty of potato chunks.

5. Add the cream. Reduce the heat to low. Stir in the milk and ½ cup of heavy cream. Heat gently for another 5–10 minutes without boiling. Add additional cream if you prefer a richer chowder.

6. Finish and season. Stir most of the cooked bacon back into the chowder, reserving a little for garnish. Taste and add black pepper and salt as needed. Remember that the bacon and broth may already provide plenty of salt.

7. Serve. Ladle into warm bowls, sprinkle with the remaining bacon, and serve with crusty bread or crackers.

DAN'S TIPS

• Let the potatoes do the work. There's no need to add flour. Mashing some of the cooked potatoes releases their natural starch and thickens the chowder beautifully.

• Don't overdo the cream. Start with ½ cup and see how you like it. You can always add more, but you might find it's plenty creamy already.

• Watch the salt. Bacon and chicken bouillon can both be salty. Wait until the chowder is finished before adding extra salt.

• Keep the heat low. Once the milk and cream go in, avoid a hard boil. Gentle heat keeps the chowder smooth and creamy.

• Make it your own. Fresh corn is wonderful when it's in season, but frozen corn works beautifully. A little extra black pepper or fresh thyme on top makes a nice finishing touch.

HOW TO STORE CREAMY BACON & CORN CHOWDER

• Allow the chowder to cool slightly, then transfer it to airtight containers and refrigerate promptly. It will keep in the refrigerator for 3–4 days.

• Reheat gently over low heat, stirring occasionally. The chowder may thicken as it sits, so add a splash of milk or chicken broth to bring it back to your preferred consistency.

• Because this chowder contains milk and cream, freezing may cause the texture to become grainy or separate. It's best enjoyed fresh or refrigerated.