This Creamy Corn Chowder with Bacon recipe is from Food52.com
Creamy Corn Chowder with Bacon
1 onion, chopped
3 Tbsp unsalted butter
1 garlic clove, minced
4 cups broth (veggie, chicken, or pork)
1 red bell pepper, chopped
3 celery stalks, chopped
1 jalapeno pepper, chopped
1/4 cup flour
6 ears of corn, kernels removed and reserved, and a few cobs saved to simmer with the broth
2 carrots, chopped
1.5 cups cream or milk
2 potatoes, diced
1 tsp salt, plus more to taste
3/4 tsp ground black pepper, plus more to taste
1/2 lb bacon, chopped and cooked to desired doneness.
1. Melt butter in a large pot over medium heat. Add onion, red pepper and garlic and cook until onion is soft. Add the flour and cook 2 minutes stirring frequently to slightly brown the flour. Add the vegetable broth and 4 of the reserved corn cobs and cook over low heat for 30 minutes, partially covered.
2. Remove the cobs and add the celery, carrots, potatoes and corn kernels. Cook over low heat until potatoes are tender, about 30 minutes. Add the cream, thyme and salt and pepper to taste and cook gently for another 15 minutes.
3. Serve in bowl and garnish with bacon crumbles.