Creamy Corn Chowder with Bacon and Potatoes

Ingredients

• 4–5 strips bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups diced potatoes, such as Yukon gold or red
• Kernels from 4 ears of corn—save the cobs
• 4 cups chicken broth
• 1 cup heavy cream, or half-and-half for a lighter version
• Salt and black pepper, to taste

Optional finishing touches

• Pinch of smoked paprika
• Chopped chives
• Shredded cheese

Directions

1. Start with the bacon. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.
2. Sauté the aromatics. Add the onion and cook until soft, 3–4 minutes. Add the garlic and cook for another 30 seconds.
3. Build the base. Stir in the diced potatoes and corn kernels. Nestle the stripped corn cobs into the pot to infuse the broth with extra sweetness and flavor.
4. Simmer. Pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender. Remove the cobs and discard.
5. Make it creamy. Stir in the heavy cream or half-and-half. Season with salt, pepper, and smoked paprika if using. Simmer gently for another 5 minutes, then remove from the heat.
6. Finish and serve. Ladle into bowls and top with the crispy bacon, chopped chives, or a sprinkle of shredded cheese if desired.

Faking It Fancy tip

For a richer texture, remove the corn cobs and partially blend the soup with an immersion blender before adding the cream. Leave plenty of corn and potato pieces for texture. This step is completely optional.