Eggless Classic Corn Chowder
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Learn more →Ingredients
6 servings
- 4 strips bacon, cut into ½-inch pieces
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
- 1 tsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 cup heavy cream
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Cook the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
- 2
Add the butter to the pot with the bacon fat and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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