Ingredients
- 6 cups corn kernels, about 7 cobbs, divided
- 3 cups chicken broth, (720ml) or chicken stock, divided
- 4 slices bacon, (95g, 3 ¼ ounces) ½-inch pieces
- 1 cup diced yellow onion, (145g, 5 ounces), ¼-inch dice
- ¼ cup diced carrots, (65g, 2 ¼ ounces), ¼-inch dice
- ¼ cup diced celery, (65g, 2 ¼ ounces), ¼-inch dice
- 2 teaspoons minced garlic, (8g)
- 1 teaspoon chopped thyme
- ½ pound russet potatoes, (about 1 ½ cups, 227g, 8 ounces) peeled and cut into ½-inch dice
- ½ pound red potatoes, (about 1 1/2 cups, 227g, 8 ounces) cut into ½-inch dice
- 1 cup whole milk, (240ml)
- ¾ teaspoon kosher salt, (4g)
- ¼ teaspoon black pepper, as needed for seasoning
- 1 bay leaf
- ½ cup half-and-half, (120ml)
- 1 tablespoon minced parsley, (4g)
Instructions
-
Cut the kernels off the cob and then use a spoon to scrape the excess pulp. Transfer to a medium bowl.
-
Add 4 cups of corn kernels and 2 cups chicken broth to a blender. Process until smooth, 1 minute on medium speed.
-
Add bacon to a large dutch oven or pot. Heat the pot over medium heat, cook and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
-
Add onions, carrots, and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.
-
Add garlic and thyme, cook until fragrant, 30 seconds.
-
Add the remaining 2 cups of corn kernels and saute for 1 minute.
-
Add potatoes, corn puree, 1 cup of chicken broth, milk, salt, pepper, and bay leaf.
-
Bring soup to boil, and then reduce to a simmer. Stir every few minutes and cook until potatoes are fork-tender, about 20 minutes.
-
Turn off the heat and discard bay leaf. Stir in the half-and-half and parsley.
-
Taste the corn chowder and season with more salt and pepper as desired.
-
Divide the soup into serving bowls. Top with crispy bacon and parsley.
Nutrition Facts
Calories 237 Calories from Fat 81
% Daily Value*
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 874mg 36%
Potassium 610mg 17%
Carbohydrates 36g 12%
Fiber 4g 16%
Sugar 7g 8%
Protein 8g 16%
Vitamin A 841IU 17%
Vitamin C 14mg 17%
Calcium 74mg 7%
Iron 1mg 6%