Corn Chowder

By tulawdog

Ingredients

• 3 Cups Russett Potatoes, diced
• 1 Cup Corn Kernels
• 1/2 Cup Carrots, finely diced
• 1/2 Cup Celery, finely diced
• 1/2 Cup White Onion, finely diced
• 2 Whole Garlic Cloves, finely diced
• 3 Strips Bacon, finely diced
• 2 Dried Bay Leaves
• 1 Teaspoon Fresh Thyme Leaves
• 1 Quart Low Sodium Chicken Broth
• 3/4 Cup Heavy Cream
• Kosher Salt and Black Pepper

Preparation

Step 1

In a heavy bottom pot, cook the bacon slowly until crisp and the fat has rendered out—about 8-10 minutes. Using a slotted spoon, transfer the bacon to a plate covered with a paper towel.

In the same pot with the bacon grease, add carrots, celery, and onions and cook until they are translucent. Add the garlic, thyme, potatoes and cook for 2 or 3 minutes. Season with salt and pepper. Add chicken broth and bay leaves. Bring liquid to a boil and then cover and lower heat to a steady simmer.

Continue to simmer until the potatoes become tender—about 15-20 minutes. Once this has been achieved, use a wooden spoon to smash some of the potatoes against the sides of the pot to release some of the starch into the liquid. Stir in the corn and cream and continue to simmer for an additional 10 minutes.

Remove the bay leaves and discard. Season to taste with salt and pepper. Ladle soup into bowls and sprinkle the tops with the crisped bacon.