Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream.
For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way.
Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp.
drippings in the pan.
Crumble the bacon and set aside.
Transfer the bell pepper mixture to a medium bowl; set aside.
Add corn, 2 Tbsp.
Stir in the remaining 1 Tbsp.
water, scraping the bottom of the pan to loosen any browned bits.
Return the bell pepper mixture to the pan.
Stir in flour; cook, stirring constantly, for 1 minute.
Stir in potatoes, the remaining 1 3/4 cups broth, and thyme.
Cover and bring to a boil.
Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
Remove and discard the thyme sprigs.
Transfer 2 cups of the soup to a blender.
Puree until smooth (use caution when blending hot liquids).
Return the blended soup to the pan.
Stir in half-and-half and butter.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
