Homemade Corn Chowder

• porties: 6 servings
• actieve tijd: 30 minutes
• totale tijd: 55 minutes

Ingrediënten

4-1/2 cups corn (see note 1)

7-1/2 ounces thick-sliced bacon (diced, 5–6 slices, see note 2)

2 tablespoons unsalted butter

1 tablespoon minced garlic (3 cloves)

1-1/2 cups diced yellow onion (1 onion)

1 cup diced carrot (3 large carrots)

1/4 cup flour

1 teaspoon Italian seasoning

1/4 teaspoon dried thyme

3 cups diced baby gold potatoes (unpeeled, 19 ounces)

2 cups chicken broth (or stock)

3 cups whole milk

1 large bay leaf

1/2 cup heavy cream (see note 2)

1 teaspoon salt

1 teaspoon pepper

Fresh herbs (such as parsley or thyme, optional, for serving)

Instructies

Prepare Corn

If using fresh corn, cut the kernels off the cobs and measure out 4-1/2 cups. Save the bare cobs to use in the soup. If using frozen corn, set out 4-1/2 cups to thaw.

Cook Bacon

Dice bacon and add it to a large pot over medium-high heat. Cook, stirring occasionally, until the bacon is golden and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving all the bacon fat in the pot.

Cook Veggies

Lower heat to medium and add butter, diced onion, diced carrot, and garlic to the pot. Season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the onion is golden.

Thicken

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Add the potatoes, Italian seasoning, and thyme, and cook for 30 seconds more, stirring constantly.

Simmer

Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. The mixture should slightly thicken. Stir in the milk and bay leaf. Add the reserved corn cobs (cut in half if needed) and press them into the liquid. Turn heat to medium-high and bring the soup to a simmer. Once simmering, lower heat to medium-low and cover the pot. Maintain a steady simmer (not a vigorous boil) and cook for 20–25 minutes, stirring occasionally, until the chowder thickens and the potatoes are tender.

Add Corn

Remove the lid, discard the corn cobs and bay leaf, and stir in the corn kernels. Cook for 5–7 minutes or until the corn is tender. Stir in the heavy cream and adjust seasonings to taste.

Serve

Stir in half the cooked bacon and a handful of finely diced fresh herbs if desired. Ladle the chowder into bowls and top with the remaining bacon. Garnish with more fresh herbs and serve with warm, hearty bread.

Voedingswaarde

• Calorieën: 442 kcal
• Totale vet: 18 g
• Verzadigd vet: 10 g
• Onverzadigd vet: 7 g
• Transvet: 1 g
• Cholesterol: 52 mg
• Natrium: 210 mg
• Totale koolhydraten: 60 g
• Voedingsvezels: 6 g
• Totale suikers: 15 g
• Eiwit: 13 g