Hearty Fall Corn Chowder With Bacon
Ingredients
- 6 strips bacon ⓘ
- 2 white onions, sliced thing ⓘ
- 1 parsnip, peeled and diced
- 4 large carrots, peeled and diced ⓘ
- 4 stalks celery, diced
- 4 cobs of corn, kernels cut off the cobs ⓘ
- 2 cups chicken broth
- 1 - 2 cups water ⓘ
- 1 tablespoon fresh tarragon or thyme leaves ⓘ
- salt to taste
- fresh ground pepper to taste ⓘ
Instructions
- In a large stock pot or dutch oven, saute the bacon for about 5 minutes.
- Remove cooked bacon and place on a paper towel to cool.
- Pour off all but 3 tablespoons of the bacon grease.
- Add the onions and saute over medium-high heat until translucent.
- Add the prepared parsnip, celery, and carrot.
- Saute for 10 minutes, or until edges are browned.
- Add the corn kernels and saute for 5 minutes longer.
- Crumble in the cooled bacon, stir, and pour in the chicken stock.
- Simmer for 15 minutes, or until the parsnips and carrots are tender.
- Before serving, use an immersion blender, blender, or food processor to blend half of the soup into a course puree (I like to coarsely blend half of the soup, so it's creamy but still has some texture).
- If mixture is too thick, add 1 - 2 cups water to thin to desired consistency.
- Check salt and pepper levels, and adjust as needed.
- Serve with a sprig of fresh tarragon and a twist of fresh ground pepper.
Nutrition & Diet Analysis (per serving)
353
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).