Cozy up to a big bowl of this homemade corn chowder! Easy to make with either fresh or frozen corn, it’s a great year-round soup!
- 8 slices bacon, diced
- 2 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 5 cups water (chicken broth or vegetable broth may be substituted)
- 8 ears yellow sweet corn (husks and silks removed)
- 1 lb. yukon gold or baby red potatoes , sliced into 1/2 inch pieces
- 1/4 tsp dried thyme
- 1/4 tsp smoked paprika
- salt and black pepper, to taste
- 1 cup half and half or heavy cream
- handful of chopped fresh chives
- Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
- Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
- Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.