Creamy Corn Chowder

Name: Creamy Corn Chowder
Ingredients: 6 slices bacon, cut into 1-inch pieces; 1 medium onion, chopped; 2 stalks celery, chopped; 1 medium red bell pepper, seeded and chopped; 3 medium red potatoes, diced; 1 (1 lb.) bag frozen corn kernels, thawed; 1 teaspoon dried thyme; Salt and pepper; 1/3 cup all-purpose flour; 6 cups chicken broth; 1 bay leaf; 1 cup half-and-half

12 ingredients

5 steps

Ingredients

6 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
3 medium red potatoes, diced
1 (1 lb.) bag frozen corn kernels, thawed
1 teaspoon dried thyme
Salt and pepper
1/3 cup all-purpose flour
6 cups chicken broth
1 bay leaf
1 cup half-and-half

Directions

1

In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
2

Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
3

Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
4

Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
5

Remove bay leaf and stir in half-and-half. Cook until warmed through.