Name: Quick Corn Chowder with Bacon
Total time: 30 min
Ingredients: 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 1/2-inch chunks; 1/2 cup heavy cream; 1 teaspoon minced fresh thyme; 1/8 teaspoon cayenne pepper; Salt and pepper

Why This Recipe Works

Homemade corn chowder recipes often turn out bland, with little to no corn flavor. We wanted a rich, creamy corn chowder recipe that didn’t take all day to prepare. We found that either frozen or fresh corn works in this recipe. When using fresh corn, we needed about a dozen medium ears. We used a chef’s knife to cut the kernels off the husked and silked ears. We pureed half the corn with chicken broth to infuse the chowder with a deep corn flavor. For even more depth of flavor in our corn chowder recipe, we cooked the onions and potatoes in the rendered bacon fat.

Before You Begin

Frozen corn can be quickly defrosted in a bowl in the microwave. If using fresh corn, you’ll need about 1 dozen medium ears; use a chef’s knife to cut the kernels off the husked and silked ears.

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.