Pat: This creamy corn chowder, packed with vegetables and spices, has more sass than your average chowder (and the sweet potato and spices give it a distinct orange hue). The ingredients smoky bacon, fresh herbs, and a little Neely kick (cayenne pepper) combine for an over-the-top, out-of-this-world chowder flavor. When corn is at its peak, during the summer, we use fresh kernels straight from the cob. But since we crave this soup all year long, we use frozen corn as well and get great results. If you use frozen corn, look for the white kernels—they are particularly sweet.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, add the bacon and cook, stirring frequently, until crisp, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to paper towels to drain. Add the onion, carrot, celery, and bell pepper to the pot, and cook, stirring, until softened, about 3 minutes. Add the flour. Cook and stir for 3 more minutes.
Step 2
Add the potatoes, broth, paprika, salt, black pepper, and cayenne. Simmer, covered, until the potatoes are tender, about 15 minutes. Add the corn and cream, and simmer, uncovered, for 30 minutes. Add the fresh thyme. Season to taste with additional salt and pepper, and serve garnished with the crisp bacon.
