Corn Chowder
Ingredients
- 6 slices bacon
- 1 medium onion diced
- 2 stalks celery diced
- 1 lb Yukon potatoes peeled and cut into 1/4-inch pieces
- 6 ears corn kernels removed from the cob
- 2-3 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 tbsp chives chopped, for garnish
- 6 cups chicken broth
- 1 cup heavy cream
Instructions
- In a 5-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon and set aside, leaving rendered fat in the pot.
- Add diced onion and celery to the pot and sauté until softened, about 7-8 minutes.
- Add potatoes, corn kernels, salt, pepper, and cayenne pepper to the pot. Pour in chicken broth and bring to a gentle boil.
- Reduce heat to a simmer and cook for 10-15 minutes, or until potatoes are tender.
- Stir in heavy cream and heat through. Do not boil.
- Ladle chowder into bowls and top with crispy bacon and chopped chives.
