Earthbound Farm Corn Chowder
- 4 cups corn kernels, fresh or frozen
- 3 slices thick cut bacon, cut in 1/4” dice
- 1 medium yellow onion, minced
- 2 celery stalks, minced
- 5 cups chicken broth or vegetable broth
- 1 bay leaf
- 1 sprig fresh thyme
- 2 cups Yukon gold potatoes, peeled and diced
- 1 1/2 cups half and half
- 1 tsp salt
- 1/2 tsp white pepper
In a large saucepan, cook the bacon over medium heat until crisp (5-10 minutes) then drain on paper towels.
Add the onion and celery to the fat and cook until they are soft, about 10 minutes.
Add stock, bay leaf, potatoes and thyme to the saucepan and boil over high heat. Reduce and let simmer for 20 minutes until potatoes are tender.
Cover and turn off heat. Leave on stove for 20 minutes then discard the bay leaf and thyme sprig. Add the bacon, corn and half and half. You can remove 2 cups of the chowder and puree it in a blender and then add that back to the chowder for a thicker consistency. An immersion blender could also be used.
Season with salt and pepper.