Ingredients
Units
Scale
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 8 oz smoked bacon, diced, save some for serving
- 1 tbsp extra virgin olive oil
- 4 cup frozen yellow corn
- 1lb white or red potatoes, washed and chopped into 1″ chunks
- 3 cups low sodium chicken (or vegetable) broth
- 1 cup half and half
- 1 tsp salt
- 1.5 tsp black pepper
- 1 tsp paprika
- 1 tbsp flour
- 1 tbsp fresh thyme, washed
- 1 tbsp fresh chives, washed and chopped
Instructions
- In a large soup pot or dutch oven, saute onion, celery, and bacon in olive oil on medium heat for 5-6 minutes, until softened.
- Add corn, potatoes, stock, salt, pepper, and paprika.
- Cover and bring to a boil.
- Reduce heat and simmer on med-low 15-20 minutes, until potatoes are fork tender.
- In a food processor, puree 1.5 cups of chowder with 1 tbsp of flour.
- Whisk pureed mixture back into chowder.
- Add half and half, thyme and chives.
- Cover and simmer on med-low for another 10 minutes.
- Serve hot with bacon, chives and black pepper.
- Prep Time: :10
- Cook Time: :30
- Category: Soup
- Method: Stove Top
Nutrition
- Serving Size: 6