Ingredients:

  • 4 slices bacon, diced (50g)
  • 1 medium yellow onion, chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 4 cups vegetable broth (950ml)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 pounds Yukon Gold potatoes, peeled and diced (900g)
  • 2 cups frozen corn (300g)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons all-purpose flour
  • Fresh chives, chopped, for garnish

Instructions:

  1. Cook bacon in a large pot over medium heat until crisp. Remove bacon and set aside, leaving bacon fat in the pot.
  2. Add onion and garlic to the pot with the bacon fat (or olive oil if skipping bacon) and cook until softened, about 5 minutes.
  3. Pour in the vegetable (or chicken) broth. Stir in thyme, salt, and pepper.
  4. Add diced potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  5. In a small bowl, whisk together the heavy cream and flour until smooth. Gradually whisk the cream mixture into the soup.
  6. Add the frozen corn to the pot. Cook for another 5 minutes, or until the corn is heated through.
  7. Taste and adjust seasoning as needed with salt and pepper.
  8. Ladle into bowls. Garnish with reserved bacon and fresh chives. Enjoy this potato corn chowder soup!