Chunky, Creamy Corn Chowder

I have not always been interested in soup...I said I liked food I could sink my teeth into. With time, I grew fond of soup...when it's right!  Oh, this hearty recipe for corn chowder is so right and offers plenty of crunchy goodness!

My daughter has a talent for recognizing a good recipe when she sees one.  When she made this not long ago and I took home leftovers, I fell in love with it.  I found this incredible corn chowder somewhat addictive, and I ate probably three or four lunches and dinners of it in a row.  (I'm surprised I didn't have it for breakfast...wonder how that would've been?)  Now, you have to realize that was highly unusual for me; as I am not prone to enjoying much of anything consecutively (other than Gone with the Wind).

                                        Sink Your Teeth into This...                                    

                                              Oh, So Right!

As Adapted from Epicurious.com

Serves 8

Ingredients

• 1/2 c. 1/4" diced slab bacon (2 oz; rind discarded if necessary)
• 2 c. 1/4" diced sweet onion (14 oz - about 1 very large) such as Vidalia
• 1 c. peeled & 1/4" diced carrots (about 2 large - or make it easy & use baby carrots)
• 3/4 c. 1/4" diced celery (about 1 rib)
• 1 c. 1/4" diced red bell pepper (about 1 med. pepper)
• 1/2 lb (about 2 small) yellow-fleshed potatoes such as Yukon Gold, peeled & 1/4" diced
• 1/2 lb sweet potato (about 1 medium), peeled & 1/4" diced
• 5 c. reduced-sodium chicken broth (40 fl oz)
• 2 fresh thyme sprigs (brush the leaves from)
• 3 c. corn kernels from about 6 ears of corn (frozen corn kernels are fine)
• 1 1/2 c. heavy cream (I use half & half)
• 1 tsp. fine sea salt
• 1 tsp. fresh ground black pepper
• Thickener:  2 TB cornstarch & 1/2 c. cold water

• Garnish: 2 seeded and diced plum tomatoes and about 1/2 c. finely chopped fresh chives

Directions

1. Cook the bacon in a wide 6 to 8 qt. heavy pot over moderate heat about 5 minutes or until crisp, stirring frequently. Transfer the bacon with a slotted spoon to paper towels to drain. Add the onion, carrots, celery and bell pepper to bacon fat and cook, stirring about 8 to 10 minutes or until the onion is softened.
2. Add all the potatoes, broth and the leaves from the thyme sprigs.  Cover and simmer about 15 minutes or until the potatoes are just tender. Add the corn and cream.  To thicken, gently stir the cornstarch with the cold water and slowly stir into the soup until well incorporated.  Simmer the soup uncovered about 10 minutes (do not boil).  Add the sea salt and pepper and stir in the bacon.  
3. Garnish each serving with the diced tomatoes and chopped chives. This would be good with my Simple Side Salad with Avocado and Dixie Girl Makes Yankee Cornbread.  Enjoy!

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