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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This rich corn chowder recipe gets bold flavor from bacon. It's loaded with veggies, making it a hearty option for a quick weeknight supper. Ingredients:
6 slices bacon, cut into 1-inch pieces |
1 medium onion, chopped |
2 stalks celery, chopped |
1 medium red bell pepper, seeded and chopped |
3 medium red potatoes, diced |
1 (1 lb.) bag frozen corn kernels, thawed |
1 teaspoon dried thyme |
salt and pepper |
1/3 cup all-purpose flour |
6 cups chicken broth |
1 bay leaf |
1 cup half-and-half |
Directions:
1. In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
2. Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
3. Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
4. Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
5. Remove bay leaf and stir in half-and-half. Cook until warmed through.
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