How I Make The Best Easy Corn Chowder

By Sip and Feast · 45 min

Ingredients

Instructions

1. Heat a large heavy pot or Dutch oven over medium-low heat, add the bacon and cook until crisp, about 7 to 10 minutes. Move the bacon to a plate and keep the fat in the pot.
2. Add the onion, celery and butter to the pot and cook until soft and translucent, about 10 minutes. Add the corn and cook for 2 more minutes. Add the garlic and cook 1 to 2 minutes more, until fragrant.
3. Stir in the flour and cook for about 2 minutes, until no white streaks remain. Add the wine and cook for 1 minute while whisking. Whisk in the chicken stock.
4. Add the potatoes, thyme, smoked paprika and bay leaves, and bring to a boil.
5. Once boiling, lower the heat and simmer for 20 to 25 minutes, until the potatoes are tender, stirring often to prevent sticking.
6. Stir in the cream and half of the reserved bacon, and bring to a low simmer. Remove from the heat. For a thicker chowder, blend 3 cups of the chowder and stir it back into the pot.
7. Stir in the green onions and season with salt and pepper to taste.
8. Let the soup rest off the heat for 5 minutes, then ladle into bowls and top each with the remaining bacon.

Summarized from Sip and Feast's video. Watch it for the details.

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