Even couldn't resist our "really good" corn chowder recipe! Turn this creamy soup into a savory dish by adding crispy bacon slices.
ears fresh corn, husks removed
(32-ounce) container chicken stock
slices bacon, chopped
small clove garlic, minced
chopped fresh thyme, plus more for serving
medium red potatoes, peeled and chopped (1 pound)
freshly ground black pepper
- Cut corn from cobs. Working over a bowl, scrape cobs with the back of a butter knife to remove milk and pulp. Combine cobs and chicken stock in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, 30 minutes. Discard cobs.
- Meanwhile, cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; transfer to a paper-towel lined plate. Discard all but 1 tablespoon pan drippings. Add onion and cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic and thyme and cook 1 minute.
- Stir in reserved corn, corn milk and pulp, chicken stock, and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer just until potatoes are tender, 14 to 16 minutes. Stir in cream and reserved bacon. Season with salt and pepper.
- Serve top with additional thyme.
Tools you'll need: Dutch oven ($39, )