Corn Chowder

Ingredients

• 4 cups Corn kernels (fresh or frozen)
• 1 medium Yellow onion, chopped
• 2 stalks Celery, chopped
• 2 medium Yukon Gold potatoes, peeled and diced
• 4 cups Chicken broth (gluten-free)
• 1 cup Heavy cream
• 2 tablespoons Butter
• 4 slices Bacon, cooked and crumbled (optional)
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 cloves Garlic, minced
• 2 tablespoons Chives, chopped (for garnish)

Instructions

1. 1

   In a large pot or Dutch oven, melt butter over medium heat.

2. 2

   Add onion and celery and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.

4. 4

   Stir in the corn kernels and thyme. Cook for another 5 minutes until the corn is heated through.

5. 5

   Remove about 2 cups of the chowder and blend it with an immersion blender or in a regular blender until smooth. This will help thicken the chowder.

6. 6

   Return the blended mixture to the pot. Stir in the heavy cream and season with salt and pepper to taste.

7. 7

   Heat through gently, being careful not to boil.

8. 8

   Ladle into bowls and garnish with crumbled bacon (if using) and chopped chives.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.