Sweet Corn and Bacon Chowder with Red Potatoes and Thyme

Steps

1. Step 1

   Stand each ear of corn in a wide bowl and cut the kernels off with a knife; you should have about 3 cups. Set the kernels aside and keep the bare cobs. (If using frozen corn, skip to the next step and use 4 cups store-bought chicken broth or water in place of the cob broth.)

   10 min

   • 4 ears fresh corn (or 3 cups frozen corn kernels, thawed)
2. Step 2

   Break the cobs in half and put them in a large pot with the water and a big pinch of salt. Bring to a boil, then lower the heat and simmer, partly covered, for 20 minutes. Lift out the cobs, scraping any milky liquid off them back into the pot, and discard them. Pour the broth into a bowl or measuring cup and set aside; you want about 4 cups (top up with water if short). Wipe the pot dry.

   25 min

   • 4 cups water
   • salt
3. Step 3

   Set the pot over medium heat and add the bacon. Cook, stirring now and then, until the fat has rendered and the bacon is browned and crisp, 7 to 9 minutes. Scoop the bacon out with a slotted spoon onto a paper-towel-lined plate. Pour off all but about 2 tablespoons of fat from the pot.

   9 min

   • 6 slices thick-cut bacon
4. Step 4

   Add the onion and red bell pepper to the bacon fat and cook over medium heat, stirring, until softened but not browned, about 6 minutes. Stir in the garlic and cook 1 minute more, until fragrant.

   7 min

   • 1 yellow onion
   • 1 red bell pepper
   • 2 cloves garlic
5. Step 5

   Add the potatoes, thyme, bay leaf and the reserved corn broth. Bring to a boil, then reduce to a steady simmer and cook, uncovered, until the potatoes are completely tender, 15 to 18 minutes.

   18 min, hands-off

   • 1 1/4 lb red potatoes
   • 1 tbsp fresh thyme leaves
   • 1 bay leaf
6. Step 6

   Fish out the bay leaf. Press a potato masher (or the back of a large spoon) into the pot 8 or 10 times, mashing maybe a third of the potatoes against the bottom and sides. Stir; the broth should look creamy and lightly thickened.

   2 min

7. Step 7

   Stir in the corn kernels and the cream. Simmer gently, without letting it boil hard, until the corn is just tender and sweet, 5 minutes. Season well with salt and plenty of black pepper.

   5 min

   • 4 ears fresh corn (or 3 cups frozen corn kernels, thawed)
   • 3/4 cup heavy cream
   • salt
   • black pepper
8. Step 8

   Ladle into bowls and top with the crisp bacon, a few thyme leaves and the scallions.

   • 6 slices thick-cut bacon
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026