Creamy Corn Chowder with Bacon

Ingredients

Bacon

6 slices, chopped

Onion

1 medium, diced

Potatoes

2 medium, peeled and diced

Frozen corn

3 cups

Chicken broth

4 cups

Heavy cream

1 cup

Thyme

1 teaspoon, dried

Salt

to taste

Pepper

to taste

Green onions

2, chopped (for garnish)

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
2. Add the diced onion to the pot and cook until softened and translucent, about 5 minutes.
3. Stir in the diced potatoes, frozen corn, chicken broth, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend about half of the soup until creamy. If you prefer a chunkier texture, use a potato masher to mash some of the potatoes and corn.
5. Return the pot to low heat and stir in the heavy cream and reserved bacon. Cook for an additional 5 minutes until heated through, making sure not to boil the chowder after adding the cream.
6. Serve the corn chowder hot, garnished with chopped green onions.