A delicious chowder loaded with sweet corn, chunks of potato and topped with crispy bacon.
1 cup oniondiced
1/2cupyellow sweet peppersmall diced
16baby yellow potatoes (the tiny ones)cut into uniform chunks
1pound bagfrozen corn
1/4 teaspoon dried thyme leaves
3/4cuphalf and half
1teaspoonkosher saltplus more to taste
freshly ground black pepper to taste
2scallionswashed and thinly sliced
In a large pan or soup pot saute bacon until crispy. Remove form pan and drain on paper towels.Add onion, celery and yellow pepper to pan with bacon drippings and saute until tender. Stir in flour and saute for about a minute more.Add corn, potatoes, stock and thyme, salt and pepper. Stir to combine. Be sure to scrape the bottom of the pan to loosen the any bits.Bring to a boil, reduce heat to a simmer and simmer until potatoes are tender, stirring occasionally. About 20-25 minutes.Add half and half. Stir to combine and simmer for about 10 minutes more, stirring occasionally. Adjust seasoningsServe in bowls and top with crispy bacon and sliced scallions.