COLD DAY CORN CHOWDER

Cold Day Corn Chowder image

Provided by Nancy Fuller

Time 45m

Yield 6 servings

Number Of Ingredients 16

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2 tablespoons unsalted butter
4 thick slices bacon, chopped
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
1 teaspoon paprika
2 bay leaves
6 cups low-sodium chicken broth
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
1 cup half-and-half or heavy cream
3 to 4 cups frozen fresh corn kernels (from 6 ears fresh corn) or 8-ounce store bought packages frozen corn, thawed and drained
Chopped fresh chives or parsley for garnish

Steps:

In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain.
Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes.
Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.