Corn and Bacon Chowder

Quick Corn Chowder with Bacon

Serves 4

Frozen corn can be quickly defrosted in a bowl in the microwave. If using fresh corn, you’ll need about 1 dozen medium ears; use a chef’s knife to cut the kernels off the husked and silked ears.

8	cups  frozen corn kernels (about 2 pounds), thawed (see note)
3	cups  low-sodium chicken broth
6	slices  bacon , chopped fine
1	onion , chopped fine
2	pounds  russet potatoes , peeled and cut into 1/2-inch chunks
1/2	cup  heavy cream
1	teaspoon  minced fresh thyme
1/8	teaspoon  cayenne pepper
	Salt and pepper

1. Puree 4 cups corn and 2 cups broth in blender or food processor until smooth. Cook bacon in large pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel-lined plate. Reduce heat to medium and cook onion and potatoes in bacon fat until onion is softened, about 5 minutes.
2. Whisk in pureed corn mixture, cream, thyme, cayenne, and remaining broth and simmer until potatoes are tender, about 15 minutes. Stir in remaining corn and cook until corn is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with crisp bacon. Serve.