Creamy Corn Chowder

Ingredients

• Bacon (4 slices, chopped)
• Onion (1 medium, diced)
• Celery (2 stalks, diced)
• Garlic (2 cloves, minced)
• Potatoes (2 medium, peeled and diced)
• Frozen corn (2 cups)
• Chicken broth (4 cups)
• Heavy cream (1 cup)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)

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, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Using an immersion blender, blend about half of the soup until smooth for a creamy consistency. If using a regular blender, carefully transfer half of the soup to the blender, blend until smooth, and return it to the pot.
5. Add the frozen corn and heavy cream to the pot. Season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to meld.
6. Serve the corn chowder hot, garnished with the crispy bacon and chopped fresh parsley.