Ingredients:

  • 4 slices bacon, diced (optional, for a smoky flavour) (approximately 40g)
  • 1 medium yellow onion, diced (about 1 cup) (150g)
  • 2 ribs celery, diced (about 1/2 cup) (100g)
  • 2 medium carrots, diced (about 1/2 cup) (100g)
  • 2 cloves garlic, minced (about 1 teaspoon) (5g)
  • 4 cups chicken broth (or vegetable broth for vegetarian) (950ml)
  • 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups) (350g)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 2 bay leaves
  • 4 cups fresh or frozen corn kernels (from about 4-5 ears) (500g)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • Fresh chives, chopped (optional)
  • Crispy bacon crumbles (optional)
  • Hot sauce (for a kick!) (optional)

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pot (optional).
  2. If not using bacon, melt butter in the pot. Add onion, celery, and carrots and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in chicken broth, diced potatoes, thyme, salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  4. Stir in the corn kernels. Simmer for 5 minutes, or until the corn is heated through.
  5. In a separate small bowl, whisk together melted butter and flour to create a roux. Gradually whisk the roux into the simmering chowder, stirring constantly until thickened, about 2-3 minutes (optional).
  6. Stir in the heavy cream. Heat gently, but do not boil.
  7. For a smoother chowder, use an immersion blender to partially blend the soup until desired consistency is reached. Be careful not to over-blend! (optional)
  8. Remove bay leaves. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh chives, bacon crumbles, and a dash of hot sauce (if desired). Enjoy this corn chowder recipe!