Fresh Corn Chowder with Bacon & Sweet Potato


I love corn...canned corn, creamed corn, frozen corn, corn on the cob. That said, I also love bacon. I have made this recipe many times over, tweaking it so it is just right. The first time around, I thought using the same proportion of bacon to corn was going to work out great, but the bacon really overpowered the corn, (how could that ever be?) and corn is really the star of the show. Also in this recipe, I use a combination of red and sweet potatoes.

1 small onion, diced
6 pieces of bacon, fried
2 pieces of bacon, cut into dice
2 stalks celery, diced
2 tbsp. olive oil
5 cups corn, about 6-7 medium ears
2 red potatoes, diced
1 medium sweet potato, diced
1 cup half and half (or whole milk)
3 cups low sodium chicken stock
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tbsp. flour
1/2 tsp dried thyme
1 tbsp. fresh chives
In large dutch oven, saute onion, celery and the 2 pieces of bacon in the olive oil for about 8-10 minutes, or until softened and turning translucent. Add corn, potatoes stock, salt, pepper and paprika. Cover and bring to a boil. Reduce heat and simmer on medium-low for 15-20 minutes, until potatoes are fork tender. In a food processor (I use a nutri-bullet) puree 1 cup of chowder with the tbsp. flour. Whisk pureed mixture back into the chowder. Add half and half, thyme and chives. Simmer, uncovered, for another 10-15 minutes, or until the chowder is the thickness that you like. Crumble the 6 pieces of fried bacon into the soup and give it a stir. I usually cut some more chives and put around the bowl for a pretty presentation.


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