Fresh Corn Chowder

By Coppermouse

A good bowl of corn chowder requires a balance of seasonings to hit the right comfort food note. Here that means savory bacon, onion and thyme with sweet carrot and corn

Ingredients

• 2 slices bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 cup diced carrot
• 1 medium Yukon gold potato, diced
• 1 tablespoon flour
• 3 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 teaspoon fresh thyme leaves
• 2 cups corn kernels (about 3 ears)
• Freshly ground pepper, to taste
• 3 teaspoons minced fresh parsley

Preparation

Step 1

In a large saucepan over medium heat, saute the chopped bacon until almost all the fat has rendered. Set bacon aside on a paper towel-lined plate. In the same pan, add the olive oil and then the onion and continue to cook until the onion is translucent, about 3 to 4 minutes. Add the diced carrot and potato and cook, stirring, until they begin to soften, about 6 minutes.

Sprinkle the flour over the vegetable mixture and stir to incorporate. Pour in the broth, milk and thyme and bring to a simmer over medium-high heat, stirring constantly. Lower the heat to maintain a simmer and cook for 10 minutes or until the potatoes and carrots are tender and the broth has thickened a bit. Add the corn and bring back to a simmer. Simmer for 5 minutes then season with pepper. Serve garnished with parsley and the reserved bacon.