Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 4 slices bacon, diced (optional, about 4 oz / 115g)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 stalks celery, chopped (about 1 cup / 120g)
  • 2 medium carrots, peeled and chopped (about 1 cup / 120g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) vegetable broth
  • 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups / 300g)
  • 2 cups (320g) frozen or canned corn, drained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup (240 ml) whole milk or half-and-half
  • 2 tablespoons (30 ml) chopped fresh chives or parsley, for garnish

Instructions:

  1. Melt butter in a large pot. Add bacon (if using) and cook until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot. Add onion, celery, and carrots to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add vegetable broth and potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  3. Stir in corn, thyme, salt, and pepper. Simmer for 5 minutes to heat through.
  4. Stir in milk or half-and-half. Heat through gently – do not boil.
  5. Ladle into bowls, garnish with reserved bacon and fresh chives or parsley. Serve this easy corn chowder recipe hot.