Corn Chowder
Recipe
Ingredients
150gr bacon
1 onion
1 tablespoon unsalted butter
2 stalks of celery
1 large carrot
3 garlic cloves
3 cups corn kernels (480 gr)
2 medium Yukon gold potatoes
3 cups vegetable broth (720 ml)
2 cups oat milk (480 ml)
2 teaspoons salt
1½ teaspoons chopped lemon thyme
½ teaspoon ground black pepper
Instructions
1. Add the chopped bacon to a large pot or Dutch oven set over medium-high heat. Cook for 6 minutes or until crisp. Remove the cooked bacon with a slotted spoon and place it on a plate lined with paper towels. Leave the remaining bacon fat in the pot.
2. Add unsalted butter to the pot and melt it.
3. Drop the chopped yellow onion, celery, and carrot into the Dutch oven and cook until tender, which takes about 7 minutes. Then stir in the garlic and cook for 1 minute.
4. Add the corn kernels and corn cobs (if using fresh corn) to the pot.
5. Next, add the diced potatoes, vegetable broth, oat milk, salt, thyme, and black pepper.
6. Bring to a simmer, then reduce the heat to medium-low. Cook for about 15 minutes, until the potatoes are tender, stirring occasionally. Remove from the heat, and discard the corn cobs. Place 2 cups of the soup mixture in a bowl and blend until smooth with an immersion blender. Alternatively, you can use a regular blender for this. Stir the pureed mixture back into the soup pot along with the cooked bacon. Serve, garnished with lemon thyme, black pepper, a drizzle of olive oil, and more bacon if desired.
Enjoy!
