Ingredients:

  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups fresh corn kernels
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh chives for garnish (optional)

Instructions:

  1. In a large pot, sauté the chopped bacon over medium heat until crispy. Remove bacon and drain on paper towels, leaving bacon fat in the pot.
  2. Add diced onion to the pot and sauté until translucent (about 5 minutes). Stir in minced garlic and sauté for an additional minute.
  3. Incorporate diced potatoes and corn kernels into the mixture. Stir to combine.
  4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  5. Use an immersion blender to partially purée the chowder for a creamy texture, or blend in batches in a blender (leaving some chunky bits).
  6. Stir in heavy cream and simmer for an additional 5 minutes. Season with salt and pepper to taste.
  7. Ladle the chowder into bowls, garnish with crispy bacon and chives, if desired.