Vermont Harvest Corn Chowder

Ingredients

• 4 slices of bacon, chopped (120g) 4 slices of bacon, chopped (120g)
• 1 medium onion, diced (150g) 1 medium onion, diced (150g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 4 cups (600g) fresh corn kernels 4 cups (600g) fresh corn kernels
• 2 medium potatoes, peeled and diced (300g) 2 medium potatoes, peeled and diced (300g)
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the diced onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. 3.
   Pour in the chicken or vegetable broth and bring to a boil. Add the corn kernels and diced potatoes, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
4. 4.
   Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder while still leaving some texture.
5. 5.
   Stir in the heavy cream, fresh thyme leaves, and smoked paprika. Season with salt and pepper to taste.
6. 6.
   Simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Vermont Harvest Corn Chowder hot, garnished with the crispy bacon and chopped fresh parsley.

Treat your ingredients with care...

• Corn — Use fresh corn kernels for the best flavor. If fresh corn is not available, you can use frozen corn kernels as a substitute.
• Bacon — Opt for thick-cut bacon to add a smoky flavor to the chowder. If you prefer a vegetarian version, omit the bacon and use olive oil instead for sautéing the onions.

Tips & Tricks

• For a thicker chowder, mash some of the cooked potatoes with a fork before adding the cream.
• Add a pinch of cayenne pepper for a subtle kick of heat.
• Serve the chowder with crusty bread or oyster crackers for a satisfying crunch.
• Customize the chowder by adding cooked shrimp or diced cooked chicken for extra protein.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.

Serving advice

Serve the Vermont Harvest Corn Chowder as a main course with a side of crusty bread or a fresh green salad. It can also be served as an appetizer in smaller portions.

Presentation advice

Garnish each bowl of chowder with a sprinkle of chopped fresh parsley and a few reserved crispy bacon bits. Serve in rustic bowls or mugs to enhance the cozy and comforting presentation.