Corn Chowder with Bacon & Cheddar
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt and pepper to taste
- 6 slices of bacon
- 1 1/2 quart chicken broth
- 10 baby yellow potatoes quartered
- 5 sprig fresh thyme plus more for garnish
- two 10 ounce bags of frozen corn
- 1 1/2 cup extra sharp cheddar cheese grated
- Carbohydrate 0.879193689320388 g
- Cholesterol 1437.88424708354 mg
- Fat 295.933552569715 g
- Fiber 0.0910679611650484 g
- Protein 357.370831267009 g
- Saturated Fat 89.8197560993911 g
- Serving Size 1 1 Serving (1895g)
- Sodium 1857.34543419646 mg
- Sugar 0.78812572815534 g
- Trans Fat 24.8260751128472 g
- Calories 4191 calories
In a medium-sized skilled over medium-low heat, cook the bacon until crispy, about 8 minutes (turn the pieces over about 4 or 5 minutes in). Once cooked, set aside on a paper towel-lined plate. Add the chicken broth, potatoes, and thyme to a large stock pot over medium heat. Bring the broth to a simmer and cook the potatoes for about 10 minutes, or until fork-tender. Next, remove the thyme sprigs (it's OK that the leaves have fallen off into the soup), and add in all of the corn from 1 bag, as well as the grated cheese. Using an immersion blender, purée the soup until smooth. Once it has achieved the desired texture, mix in the corn from the remaining bag, and cook for another 5 minutes. Crumble the cooked bacon you've set aside and mix it into the soup. Season with salt and pepper to taste and garnish with thyme.
