Smoky Bacon Corn Potato Chowder
A thick, chunky chowder of tender potatoes, sweet corn and crisp bacon in a creamy milk base, with thyme and a pinch of smoked paprika. Cozy, filling and ready in 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
Mashing a handful of the potatoes into the pot gives the chowder its body without any extra thickener. Keep the heat gentle once the milk goes in, since boiling can make it split. The soup thickens as it sits, so loosen leftovers with a splash of milk when reheating.
Method
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Cook the bacon in a large heavy pot over medium heat for , until crisp. Lift it out with a slotted spoon onto a paper towel and pour off all but 1 tablespoon of the fat.
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Add the butter, celery and carrot to the pot and cook for , until the vegetables soften.
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Sprinkle in the flour and paprika and stir for .
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Slowly whisk in the water, scraping up any browned bits, then add the potatoes, thyme and bay leaf.
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Bring to a boil, then reduce the heat and simmer for , until the potatoes are just tender.
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Remove the thyme sprigs and bay leaf. Mash a few of the potatoes against the side of the pot to thicken the soup.
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Stir in the corn, milk, cream, salt and pepper and simmer gently for . Do not let it boil.
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Taste and adjust the salt, then ladle into bowls and top with the bacon and parsley.
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