Ingredients

The following ingredients have 6 Servings
  • 6 slices bacon (crisped & crumbled; divided in half)
  • 1 medium sweet yellow onion (diced)
  • 2 garlic cloves (minced)
  • 3 tablespoons all-purpose flour
  • 4 cups unsalted vegetable or chicken broth/stock
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried chives
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1/8 teaspoon red pepper flakes (optional)
  • 2 medium Yukon Gold potatoes (peeled & diced)
  • 1 cup Half ‘n half
  • 6 cups corn kernels ((approx. 8 ears of fresh corn) or a 28.8 oz. bag of frozen corn)
  • Garnish with crumbled bacon (chopped fresh parsley and a couple of dashes of Smoked Paprika or nutmeg)

Instruction

  • Cut bacon into lardoons (1/8” slices) and cook until almost crisp. Transfer bacon to a paper towel-lined plate, and discard all except 2 tablespoons of bacon grease in the skillet.
  • Cook diced onion in the bacon grease until onion is translucent.
  • Add minced garlic and cook 30 seconds.
  • Dust cooked onions with flour and stir to mix well.
  • Pour in the vegetable broth, bay leaves, thyme, parsley, chives, nutmeg, black pepper, salt, smoked paprika, red pepper flakes and diced potatoes. Stir well. Bring liquid to a boil and boil for 10 minutes or just until the potatoes begin to fall apart. With a potato masher, mash the mixture until approximately half the potatoes are mashed.
  • Add Half ‘n half and corn kernels. Mix thoroughly.
  • Taste the chowder and season with more salt, if needed.
  • Simmer for 15-20 minutes over low heat to thicken. Be careful the milk in the chowder doesn’t scald.
  • To serve, place soup in bowls, top with crumbled bacon, fresh chopped parsley and a couple of dashes of nutmeg or smoked paprika.
  • Enjoy!