A delicious chowder loaded with sweet corn, chunks of potato and topped with crispy bacon.
- 5 strips uncured bacon diced
- 1 cup celery diced
- 1 cup onion diced
- 1/2 cup yellow sweet pepper small diced
- 1 tablespoon flour
- 16 baby yellow potatoes (the tiny ones) cut into uniform chunks
- 1 pound bag frozen corn
- 5 cups vegetable stock
- 1/4 teaspoon dried thyme leaves
- 3/4 cup half and half
- 1 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- 2 scallions washed and thinly sliced
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In a large pan or soup pot saute bacon until crispy. Remove form pan and drain on paper towels.
Add onion, celery and yellow pepper to pan with bacon drippings and saute until tender. Stir in flour and saute for about a minute more.
Add corn, potatoes, stock and thyme, salt and pepper. Stir to combine. Be sure to scrape the bottom of the pan to loosen the any bits.
Bring to a boil, reduce heat to a simmer and simmer until potatoes are tender, stirring occasionally. About 20-25 minutes.
Add half and half. Stir to combine and simmer for about 10 minutes more, stirring occasionally. Adjust seasonings
Serve in bowls and top with crispy bacon and sliced scallions.