Description
Sweet corn and tender potatoes swim in a silky broth, punctuated by smoky bacon and a whisper of paprika. Each spoonful warms you from the inside out, topped with fresh chives for a bright finish.
Ingredients
- 4 slices bacon
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 3 cups corn kernels
- 2 medium potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons chives
Instructions
- Cut bacon into pieces and cook in a large pot over medium heat until crisp, then remove bacon and set aside, leaving drippings in the pot.
- Dice onion and add olive oil if needed; sauté for 3–4 minutes until translucent.
- Mince garlic and add to the pot, cooking for 30 seconds until fragrant.
- Peel and dice potatoes, then stir them into the pot with corn kernels, smoked paprika, salt, and pepper.
- Pour in chicken broth and bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Stir in heavy cream and heat through without boiling.
- Return half of the cooked bacon to the chowder and stir to combine.
- Ladle soup into bowls and garnish with remaining bacon and chopped chives before serving.
Notes
- You can substitute half-and-half for a lighter chowder.
- For extra sweetness use fresh corn straight from the cob.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent the cream from curdling.