Potato-Corn Chowder w/ Bacon

With autumn approaching and the abundance of fresh harvested produce from the farms, this is the time of year for soups, stews, chowders and chili. I made this potato-corn chowder on Sunday evening with friends. Based loosely on an old Cooking Light recipe. I adjusted the heavy cream out for half and half, to make it a tad healthier. I also had a bunch of homemade chicken stock in the freezer, but any purchased stock will do. Broth does not have enough flavor.



Dan’s Potato-Corn Chowder

½ package bacon
1 large sweet onion
3 cloves garlic
3 & ½ C fresh corn kernels (7-8 ears)
1 tsp dried thyme
1 qt chicken or vegetable stock
2 C half and half
1 & ½ C roughly chopped red or fingerling potatoes
¼ tsp salt
½ tsp pepper
3 T corn starch
3 T cold water
Fresh chives, diced

Slice bacon into thin strips. Render in large dutch oven over medium heat until crispy. Remove bacon from pan and reserve for garnish. Add chopped onions to bacon drippings and sauté for eight minutes until onion is tender. Add corn, garlic and thyme stirring constantly. Add stock and half and half. Bring to a simmer and add potatoes. Cover and cook until potatoes are tender.

Make slurry with the corn starch and water. Mix with fork until well combined and not lumpy and corn starch is fully incorporated into the water. Add to the chowder to thicken to desired consistency. If slurry makes chowder too thick, add a bit more half and half.

Add salt and pepper to taste. Serve with crumbled bacon and chives.