Creamy corn chowder


  • 6 slices bacon diced
  • 2 tablespoons butter
  • 1 red onion diced
  • 2 garlic cloves finely chopped
  • huge bunch fresh thyme leaves only
  • 1/4 cup all-purpose flour
  • 6 cups chicken or vegetable stock
  • 2 1/2 cups heavy cream
  • 1 yukon gold potatoes diced
  • 6 ears corn kernels cut off the cob
  • Salt and ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • chopped green onion for garnish


  1. Cook the bacon in a soup pot or a dutch oven over medium heat until browned. Remove the bacon with a slotted spoon and add the butter to the pot. Add the red onion, garlic, and thyme and cook, adding a little salt and pepper to season, until the vegetables translucent and soft. Sprinkle flour over the vegetables and stir to coat everything well and let the flour cook out a little bit and brown up (this will result in a deeper flavor). Pour in the stock and bring to a boil. Add the heavy cream and potatoes, bring back to a boil for a few minutes, until the potatoes break down break down and are easily smashed in the soup (all about the thickness and texture).

  2. Add the cut corn kernels to the pot and season again with a little more salt and pepper. Bring the heat down so that the soup simmers (not a harsh boil). Simmer for about 20 minutes. Throw in your fresh parsley at the end, add our bacon back in and garnish in bowls with green onion and additional parsley if you want. Be sure to remove the thyme stick when serving.