Quick Corn Chowder With Bacon

Ingrédients

8 cups frozen corn kernels (about 2 pounds), thawed (see note)

3 cups low-sodium chicken broth

6 slices bacon, chopped fine

1 onion, chopped fine

2 pounds russet potatoes, peeled and cut into ½-inch chunks

½ cup heavy cream

1 teaspoon minced fresh thyme

⅛ teaspoon cayenne pepper

Salt and pepper

Instructions

Puree 4 cups corn and 2 cups broth in blender or food processor until smooth. Cook bacon in large pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel-lined plate. Reduce heat to medium and cook onion and potatoes in bacon fat until onion is softened, about 5 minutes.

Whisk in pureed corn mixture, cream, thyme, cayenne, and remaining broth and simmer until potatoes are tender, about 15 minutes. Stir in remaining corn and cook until corn is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with crisp bacon. Serve.