Hearty Corn and Potato Chowder

Ingredients

Chives

2 tablespoons, finely chopped

Salt and pepper

to taste

Thyme

1 teaspoon, dried

Heavy cream

1 cup

Chicken broth

4 cups

Frozen corn

2 cups

Potatoes

2 cups, peeled and diced

Garlic

2 cloves, minced

Onion

1 medium, diced

Bacon

6 slices, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot, leaving the bacon grease behind.
2. Add the diced onion to the bacon grease in the pot. Cook over medium heat until the onions are soft and translucent, about 5 minutes.
3. Stir in the minced garlic and continue to cook for 1 more minute, until the garlic is fragrant.
4. Add the diced potatoes, frozen corn, chicken broth, thyme, salt, and pepper to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes. The potatoes should be tender when tested with a fork.
5. Use a potato masher or immersion blender to partially mash the mixture. This will thicken the chowder while still leaving some texture.
6. Stir in the heavy cream and cooked bacon, and let the chowder cook for an additional 5 minutes on low heat. This will ensure everything is heated through.
7. Taste the chowder and adjust the seasoning with additional salt and pepper, if needed.
8. Serve the chowder hot, garnished with a sprinkle of chopped chives. Enjoy this hearty meal with a slice of crusty bread for a satisfying meal.