Easy Corn Chowder

INGREDIENTS

• 4 slices bacon chopped
• 1 tablespoon unsalted butter
• 1 yellow onion diced
• 2 stalks celery diced
• 1 large carrot diced
• 3 garlic cloves minced
• 3 cups corn kernels (cobs reserved if using fresh) (482g)
• 2 medium Yukon gold potatoes peeled and diced (369g)
• 3 cups chicken broth (720mL)
• 2 cups whole milk (480mL)
• 2 teaspoons salt
• 1½ teaspoons chopped thyme
• ½ teaspoon ground black pepper
• Chopped chives for garnish

DIRECTIONS

1. In a large pot or Dutch oven, add the bacon and cook over medium-high heat until crisp, about 6 minutes, stirring occasionally. Remove the bacon pieces with a slotted spoon and drain on a paper towel-lined plate, reserving the dripping in the pot.
2. Add the butter to the pot and heat until melted. Add the onion, celery, and carrot and cook until tender, about 7 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute.
3. Add the corn kernels, corn cobs (if using fresh corn), potatoes, broth, milk, salt, thyme, and pepper. Bring to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 15 minutes, stirring occasionally. Remove from the heat. Remove and discard the corn cobs.
4. Place 2 cups of the soup mixture in a blender and blend until smooth. Return to pot and stir in the cooked bacon. Serve hot, garnishing each bowl with chopped chives and black pepper.