Corn Chowder

By HomeCookin

Ingredients

• 2 strips bacon (about 2 ounces), finely chopped
• 1 tablespoon unsalted butter
• 5 ounces shallots, minced (about 1 cup)
• 1/4 cup dry white wine
• 2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
• 2 cups corn kernels (from 2 to 3 ears)
• 1 small zucchini, cut into 1/2-inch cubes (about 1 cup)
• 4 cups chicken stock
• 1 thyme sprig
• Coarse salt and freshly ground pepper
• 1/3 cup heavy cream

Preparation

Step 1

1. Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
2. Add potatoes, corn, zucchini, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; add cream and heat 1 minute, then pulse a few times with an immersion blender, just until some of corn mixture is pureed. Season with salt and pepper; serve immediately.