Corn Chowder with Potatoes and Bacon
Simply amazing chunky Corn Chowder. Hearty with crispy bacon pieces and potatoes and flavor-rich from thyme and paprika. Definitely, a good and delicious way to warm you up and keep you full.
- 1 tablespoon oil
- ½ cup bacon - cut into pieces
- 2 tablespoons butter
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 6 ears corn
- 4 medium potatoes - peeled and cut into half-inch cubes
- 4 cups water
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika powder
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 cup table cream
- ½ cup chives - chopped (optional)
Place corn on a plate or a cutting board while holding it up on one side. Slice the corn kernels off the cob using a knife. Then take a spoon or use the back of the knife to scrape the remaining pulp from the cob. Set this aside.
Heat oil in a pot over medium heat. Add bacon pieces and fry until browned and crisp. Remove the pieces using a slotted spoon and transfer in a small bowl. Set aside.
In the same pot with oil, add butter and melt. Add garlic and onions and cook until limp an aromatic.
Add potatoes and corn kernels and stir. Pour in water and season with paprika, thyme, salt, and pepper. Bring to a simmer.
Once potatoes are cooked, turn the heat off. Take out about 2 cups of the solids using a slotted spoon and transfer into a bowl.
Using an immersion blender, blend the remaining corn and potatoes into a smooth puree.
Turn heat on to low and pour in the cream and bring to a simmer. Add back the corn and potato chunks. Toss in the bacon and chives and cook until heat through.
Serve in bowls while still warm.
Calories: 295kcal | Carbohydrates: 21g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 475mg | Potassium: 653mg | Fiber: 4g | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 4.8mg