“I use my own frozen corn, which my grandchildren help me pick and shuck during the summertime,” says Nancy.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter
- 4 slices thick-cut bacon, chopped
- 1 medium onion, finely chopped
- 1 small yellow bell pepper, finely chopped
- 2 stalks celery, finely chopped
- Kosher salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
- 1 cup half-and-half or heavy cream
- 4 cups fresh corn kernels (from about 6 ears fresh corn) or frozen corn (thawed and drained)
Instructions
- Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain.
- Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour flavor. Add the chicken broth and bring to a simmer. Cover and cook until the vegetables are tender, 15 minutes.
- Uncover the pot and add the potato, half-and-half and all but 1/2 cup of the corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved ½ cup corn and cook, stirring, until warmed through, 6 to 8 minutes.
- Discard the bay leaves from the soup. Puree about 1 cup of the soup in a food processor or blender and stir it back into the soup. Ladle the soup into bowls and garnish with the cooked bacon and buttered corn kernels.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 414 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 43 mg |
| Sodium | 1206 mg |
Reviews
Rather boring..The predominant flavor is chicken from the broth. Most definitely needs a few flavor boosts. One potato isn’t enough to thicken to to a chowder consistency ( I added 4 and I think I could have added another). Will not bother with this recipe again..