Sweet Corn Chowder

Name: Sweet Corn Chowder
Ingredients: 4 slices bacon, diced; 1 small leek (white and light green parts), thinly sliced; 2 teaspoons fresh thyme leaves; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 cups whole milk; 2 russet potatoes, peeled and cut into a 1/2-inch dice; 2 cups corn kernels (from 4 ears, fresh or frozen); Pinch ground nutmeg

9 ingredients

1 steps

Ingredients

4 slices bacon, diced
1 small leek (white and light green parts), thinly sliced
2 teaspoons fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups whole milk
2 russet potatoes, peeled and cut into a 1/2-inch dice
2 cups corn kernels (from 4 ears, fresh or frozen)
Pinch ground nutmeg

Directions

1

In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Add the leek, thyme leaves, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes. Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.