Corn Chowder

A hearty chowder that balances smoky bacon, sweet corn, and fresh herbs for a deeply flavorful finish. This recipe is inspired by classic corn chowder, assembled from memory and intuition, with a satisfying result that’s rich and warming.

Ingredients

• 8 pieces of bacon

• 2 tablespoons butter

• 4 – 8 sage leaves

• 1 medium yellow onion

• 2 – 4 carrots

• 1 bunch of celery

• 2 – 4 small potatoes

• 4 – 6 ears of corn (kernels cut off)

• 1 teaspoon chopped fresh rosemary

• A couple pinches of fresh thyme

• 1 – 2 cups chicken stock

• 2 – 4 cups heavy cream

Directions

1. Cut the bacon into small pieces, suitable for spoonfuls.

2. Dice onion, carrot, and celery into very small pieces. Cut potatoes into bite-sized chunks. Set potatoes aside.

3. Place bacon pieces in a heavy-bottomed pot over high heat and cook, stirring occasionally, until crispy and fat is rendered.

4. Remove bacon from the pot and drain on paper towels. Reduce heat to medium, add butter to the bacon fat, and allow to melt.

5. Add sage leaves and cook until lightly browned and crisp. Remove sage and set aside with bacon.

6. Add the diced onion, carrot, and celery to the pot, stirring to coat in the fat. Cook until onions are translucent.

7. Add potatoes, corn kernels, rosemary, thyme, cooked bacon, and crispy sage to the pot. Stir well and let the mixture sauté for 1 minute.

8. Pour in chicken stock and heavy cream (adjust cream to your preference for richness). Stir and simmer for 15 minutes, until potatoes and corn are tender. Stir occasionally to prevent sticking.

9. Serve hot.