Quick Corn Chowder with Bacon

8 c. frozen corn kernels, thawed
3 c. low-sodium chicken broth
6 slices bacon, chopped fine
1 onion, chopped
2 lbs. russet potatoes, peeled, cut in 1/2” chunks
1/2 c. heavy cream
Salt and pepper
1 tsp. minced fresh thyme
1/8 tsp. cayenne pepper

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

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