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Corn Chowder
Corn chowder—brimming with potatoes, onions, and fresh thyme and chives—gets a hearty upgrade with applewood smoked bacon. Have plenty of Sister Schubert’s® Sister Schubert’s® Parker House Style Yeast Rolls for dipping.
Ingredients
Directions
Step 1:
Place bacon in large, heavy-bottomed soup pot. Cook, stirring occasionally until crispy, about 5 to 7 minutes. Remove with slotted spoon to paper towels to drain. Set aside.
Step 2:
Remove all but 2 tablespoons bacon fat. Add onion to bacon fat. Season with salt and pepper and stir to combine. Cook, stirring occasionally, until softened, about 5 minutes.
Step 3:
Add potatoes, stock and thyme and simmer, covered, until potatoes are just tender, about 10 minutes.
Step 4:
Add corn and half and half. Simmer, uncovered, 10 minutes. Transfer 1 cup of corn, potatoes and some broth to blender. Blend until smooth.
Step 5:
Add back to soup pot. Stir to combine.
Step 6:
Stir in reserved bacon.
Step 7:
Garnish with chives. Serve with bread.