Description

Whether you use fresh ears of corn, frozen or canned corn, you'll love this yummy corn chowder. It's creamy, sweet and full of flavor with bacon, potatoes, milk and chicken broth.

Ingredients

• 5 fresh ears of corn OR 4 c. canned or frozen corn, not thawed
• 4 slices bacon, chopped
• 1 large onion, finely diced (about 1 1/2 c.)
• 3 sticks celery, cut into 1/4 inch dice (about 1 c.)
• 1/4 t. smoked or regular paprika
• 1/4 t. dried thyme
• 1/2 t. salt, or more to taste
• ground black pepper, to taste
• 2 T. flour
• 4 c. chicken broth
• 1 c. heavy cream
• 1 lb. Yukon gold potatoes (about 3 medium), peeled and cut into 3/4 inch dice
• 1/2 c. whole milk

Steps

1. Shuck corn; cut corn kernels off cobs over a bowl. Reserve cobs.
2. In a large Dutch oven or 5 quart heavy pot, cook bacon over medium-high heat until browned and crispy. Remove bacon; set aside.
3. Add onion, celery and corn kernels to the pot with the bacon fat; cook over medium heat until vegetables are starting to soften, about 5 minutes. Season with paprika, thyme, salt and pepper.