Corn Chowder

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Corn Chowder

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

1 tsp. chopped fresh thyme, plus more for serving

medium red potatoes, peeled and chopped (1 pound)

1 c. half-and-half

kosher salt

freshly ground black pepper


  1. 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.

  2. 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 for 1 minute.

  3. 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.

  4. Serve top with additional thyme.


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