A delightful and hearty chowder featuring sweet corn and creamy potatoes, perfect for a comforting meal.
Cook the bacon in a large saucepan over medium heat until crispy, then remove and set aside.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan for added flavor.
Sauté the onion and celery in the bacon fat until softened and fragrant.
Stir occasionally to prevent sticking and ensure even cooking.
Add the chicken broth, bay leaf, thyme, and diced potatoes to the saucepan. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cut the potatoes into uniform pieces for even cooking.
Stir in the corn kernels, half-and-half, and cooked bacon. Heat gently until warmed through.
Avoid boiling after adding the half-and-half to prevent curdling.
Season the chowder with salt and white pepper to taste. Serve hot, garnished with fresh herbs if desired.
Taste and adjust the seasoning gradually to suit your preference.
Continue in our app for the best experience
