Creamy Corn Chowder

 

4

slices thick-cut bacon

1/4

cup butter

1

large onion, finely chopped (1 cup)

1

medium stalk celery, finely chopped (1/2 cup)

1

small carrot, finely chopped (1/3 cup)

2

cloves garlic, finely chopped

3

tablespoons all-purpose flour

2 1/2

cups chicken broth

1/2

cup dry white wine or chicken broth

3

cups frozen extra-sweet whole kernel corn (from 1-lb bag)

2

medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks

3

cups half-and-half

1

teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1

teaspoon salt or to taste

Freshly ground pepper, if desired

1

dried bay leaf

Dash of ground nutmeg

Chopped fresh parsley, if desired

• 1 In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• 2 In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• 3 Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• 4 Garnish with parsley if desired, and crumbled bacon.