Directions:
Cook the Bacon:
In a large Dutch oven, cook the coarsely chopped bacon over medium heat until it becomes brown and crispy. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel, leaving the bacon grease in the pot.
Sauté the Vegetables:
Add the chopped onion, celery, and carrots to the reserved bacon grease in the pot. Cook over medium heat until the onions and celery become tender. Lower the heat slightly and add the minced garlic and ground cayenne pepper, cooking for 1 minute while stirring constantly.
Make the Roux:
Increase the heat back to medium and sprinkle the flour over the sautéed vegetables. Cook for 2 minutes, stirring continuously, to form a roux. Slowly pour in the chicken or vegetable broth while stirring to prevent lumps.
Simmer the Chowder:
Add the chopped Yukon gold potatoes, corn kernels, and most of the cooked bacon (reserve a small portion for garnish) to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
Finish with Cream:
Remove the pot from the heat and slowly stir in the heavy cream. Add the chopped fresh thyme and stir to combine. Taste and season with kosher salt and freshly ground black pepper as needed.
Garnish and Serve:
Ladle the chowder into bowls and garnish with the reserved crispy bacon and a sprinkle of fresh thyme. Serve hot for a comforting meal.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Kcal: 340 kcal per serving
Servings: 4 servings Enjoy!
ADVERTISEMENT
