Corn Chowder

By Afton

Ingredients

• 1/2 c diced bacon
• 2 c diced sweet onion
• 2 large carrots, cut into 1/4" dice (1 cup)
• 1 celery rib, cut into 1/4" dice (3/4 cup)
• 1 red bell pepper, cut into 1/4" dice (1 cup)
• 2 small Yukon Gold potato, peeled and cut into 1/4" dice
• 1 medium sweet potato, peeled and cut into 1/4" dice
• 5 c reduced-sodium chicken broth (40 oz)
• 2 fresh thyme sprigs
• 2 c corn (6 ears)
• 1 1/2 c heavy cream
• 2 t fine sea salt
• 1 t black pepper
• 4 T corn starch dissolved in a little extra chicken broth

Details

Servings 8
Preparation time 75mins
Cooking time 75mins

Preparation

Step 1

1. Cook bacon in a 6-8 quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain.

2. Add onion, carrots, celery and bell pepper to bacon fat and cook, stirring, until onion is softened, 8-10 minutes.

3. Add all potatoes, broth and thyme and simmer, covered, until potatoes are just tender, about 15 minutes.

4. Add corn and cream and simmer, uncovered, 10 minutes.

5. Add salt, pepper and bacon. Stir in dissolved corn starch.