Creamy Bacon and Corn Chowder

Who doesn’t love a bowl of chowder, especially as the temperatures cool off? This rich and creamy soup is loaded with bacon and vegetables, and the sharpness of the Dijon mustard and cheddar cheese make it absolutely delicious. Just add some crusty bread and you’re ready for sweater weather!

Ingredients

6 pieces thick-cut bacon

1 large onion, diced

4 carrots, diced

2 celery stalks, diced

1 ½ lbs potatoes, chopped

4 cups chicken broth

1 tsp dried thyme leaves

4 cups fresh or frozen corn (thawed if frozen)

1 cup whole milk

½ cup heavy cream

2 Tbsp chopped fresh parsley

1 Tbsp grainy Dijon mustard

1 tsp smoked paprika

salt and pepper to taste

2 tsp corn starch plus 2 Tbsp water (optional)

1 cup grated extra old sharp cheddar cheese

Instructions

In a large Dutch oven over medium heat, fry the bacon until crispy. Remove from the pot with a slotted spoon or tongs and set aside to drain on a paper towel-lined plate. Chop into pieces when it has cooled.

Stir the onions, carrots, and celery into the bacon fat. Season with generous pinches of salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the potatoes to the pot, along with the chicken broth and dried thyme. Cover, bring to a boil, reduce the heat, and simmer for about 10 minutes until the potatoes are tender when pierced with a fork.

Add the corn, milk, cream, parsley, mustard, and smoked paprika. Season to taste with salt and pepper. Bring the soup back to a boil, reduce the heat slightly and simmer for 7-8 minutes. If you like your chowder on the thicker side, mix together the corn starch and water until smooth then stir it into the soup, allowing it to simmer for at least 5 minutes. Take the soup off the heat and stir in the cheddar cheese and cooked bacon. Ladle into bowls and top with more cheese, if desired.

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