Bacon Corn Chowder

A filling and substantial soup that combines the sweetness of corn with the smoky flavor of bacon is called bacon-corn chowder. This dish is ideal for cold days and a wonderful way to savor the traditional combination of bacon and corn in a creamy soup.

Ingredients:

4 slices of bacon, chopped
1 onion, diced
2 cloves garlic, minced
3 cups fresh or frozen corn kernels
2 potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
1 teaspoon thyme leaves
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions:

Cook the chopped bacon in a big pot over medium heat until its crispy

With about 2 tablespoons of bacon fat remaining in the pot, remove the bacon and set it aside

To the pot containing the bacon fat, add the chopped onion and minced garlic

Saute the onion for two to three minutes, or until it turns translucent

Add the diced potatoes and corn kernels and stir

Cook for an additional five minutes, stirring now and then

After adding the thyme leaves, pour in the chicken broth

After bringing the mixture to a boil, lower the heat, and simmer the potatoes for 20 to 25 minutes, or until they are soft

Partially puree the soup with an immersion blender, reserving some chunks of potato and corn for texture

A portion of the soup can be transferred to a blender and blended until smooth, then added back to the pot if you do not have an immersion blender

Add the crispy bacon bits and heavy cream and stir

Simmer to thoroughly heat for a further five minutes

To taste, add salt and pepper for seasoning

Garnish the hot Bacon Corn Chowder with finely chopped fresh parsley

Savor the rich, savory, and creamy corn chowder enhanced with bacon

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