we finally had some nice rainy cool weather to make it really feel like winter. well, a southern california winter that is. so we had to make soup! this creamy corn chowder combines some of my favorite flavors like smokey bacon, sweet bell pepper, creamy sweet corn and earthy herbs like thyme and bay. i used fresh corn leftover from a miller high life bbq shoot but frozen corn works well too. feel free to adjust the ratio of cream to chicken stock if you want an even richer chowder.
6 oz bacon, diced
1 onion, diced
1 red or orange bell pepper, diced
3 carrots, peeled & diced
2 cloves garlic, minced
1 lb fingerling potatoes, cut into 1/2-inch cubes
3 sprigs fresh thyme
2 bay leaves
1 qt chicken or vegetable stock
5 ears fresh corn, cut off the cob (about 5 cups)
1 cup heavy cream
2 tbs fresh chopped parsley
salt & pepper
in a large saucepan, saute bacon until crispy and all the fat is rendered. remove with a slotted spoon and set aside. saute onion, bell pepper and carrots until slightly softened. add garlic and potatoes and saute 2-3 minutes more. add thyme, bay leaves and chicken stock and bring to a boil. reduce and simmer for 10-12 minutes or until potatoes are tender. stir in corn, cream and bacon and cook 5-8 minutes until corn is tender but still a little crisp. remove from heat, add chopped parsley and season with salt & pepper to taste. enjoy!