Red Meat Allergy Friendly Classic Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Red Meat Allergy Friendly Classic Corn Chowder

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
Oscar Mayer Original Turkey Bacon 12 oz Applegate Naturals Hickory Smoked Uncured Turkey Bacon Godshall's Original Turkey Bacon 12 oz Simple Truth™ Uncured Hardwood Smoked Turkey Bacon Kroger® Turkey Bacon
See all
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
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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