CORN CHOWDER

This corn chowder combines fresh sweet corn, onion, celery, carrots, tender chunks of potato, and crispy bacon in a creamy chicken broth base that is lightly seasoned and flavorful.
HOW TO MAKE CORN CHOWDER
Cook the bacon over medium heat until brown and crispy. Using a slotted spoon, remove it to a plate, reserving the bacon grease.
Add the onion, celery, and carrots to the bacon grease and cook until the onions and celery are tender. Reduce the heat and add the garlic and cayenne pepper, cooking for a minute.
Increase the heat to medium. Sprinkle in the flour, cooking for a couple of minutes while stirring. Slowly add the chicken broth while stirring. Add the potatoes, corn, and most of the cooked bacon (reserve a bit for garnish) and simmer until the potatoes are tender.
Remove the pot from the heat and slowly stir in the cream. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper. Garnish with the rest of the bacon and a little bit of fresh thyme.

PRO-TIPS
Yukon Gold potatoes are my go-to potatoes for this recipe. Russet Potatoes work well too.
Try other fresh herbs like thyme, rosemary, or even dill.
For best results in blending the cream, bring the cream to room temperature and reduce the heat on the soup. Stir it in slowly at the end of the cooking process.
I do not recommend freezing this soup because the potatoes will likely change texture, and the cream will separate.
WHAT IS THE DIFFERENCE BETWEEN CHOWDER AND SOUP?
Chowder is a soup, but it is chunkier, thicker, and usually cream-based. Bisque is also a thick soup, but in contrast, it is generally smooth, while chowder is chunky. Chowder, bisque, and soup—no matter their definition—are all good for my soul and consequently warms my heart.

THREE EASY WAYS TO REMOVE CORN KERNELS
Fresh corn has so much flavor, and it is delicious in this corn chowder. After shucking your corn and removing the silks, you need to cut the kernels from the cob. This is a messy adventure so here are three ways that might make it a little easier.

Use a large, wide bowl with a much smaller, taller bowl upside down in the bottom. Balance the ear of corn vertically on the smaller bowl, and carefully cut the kernels off, letting them fall into the big bowl.
Use a large cutting board and lay the corn horizontally. Carefully cut the kernels off. Rotate several times to cut and remove all of the kernels consequently leaving most if not all the kernels on the cutting board.
Above all, this is my favorite method because it is quick, and the only thing you will have to wash is the cutting board. Use a large cutting board and stand the corn up vertically. Starting halfway down the corn cob, carefully cut and remove kernels. Turn the cob upside down and remove the rest of the kernels. This split in the middle seems to keep the kernels from flying off the cutting board.
STORAGE AND REHEAT

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Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Look at all that delicious goodness just waiting to jump into your mouth! Folks, it really does not get much better than this Corn Chowder with Bacon and Potatoes. You should certainly put the ingredients on your shopping list today.
Ingredients
4 slices bacon coarsely chopped
½ large onion chopped
2 ribs celery chopped
2 medium carrots peeled and chopped
2 cloves garlic minced
¼ teaspoon ground cayenne pepper
¼ cup all-purpose flour
4 cups low-sodium chicken broth or vegetable broth
3 medium Yukon gold potatoes peeled and chopped
3 cups corn kernels fresh or frozen
1 cup heavy cream warmed to room temperature
2 teaspoons chopped fresh thyme
Kosher salt to taste
Freshly ground black pepper to taste
Instructions

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Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Using a slotted spoon, remove the bacon to a plate covered with a paper towel, reserving the bacon grease in the pot.
Over medium heat, add the onion, celery, and carrots to the bacon grease and cook until the onions and celery are tender. Reduce the heat and add the garlic and cayenne pepper, cooking for 1 minute while stirring.
Increase the heat to medium. Sprinkle in the flour, cooking for 2 minutes while stirring. Slowly add the chicken broth while stirring. Add the potatoes, corn, and most of the cooked bacon, reserving a small amount of bacon for garnish. Bring the mixture to a boil, reduce the heat, and simmer until the potatoes are tender.
Remove the pot from the heat and slowly stir in the cream. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper to taste. Garnish with the rest of the bacon and a little bit of the fresh thyme.
Notes
Yukon Gold potatoes are my go-to potatoes for this recipe. Russet Potatoes work well too.
Try other fresh herbs like thyme, rosemary, or even dill.
For best results in blending the cream, bring the cream to room temperature and reduce the heat on the soup. Stir it in slowly at the end of the cooking process.
I do not recommend freezing this soup because the potatoes will likely change texture, and the cream will separate.
Nutrition
Calories: 377kcal | Carbohydrates: 37g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 354mg | Potassium: 797mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4151IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 2mg