Fall Corn Chowder Recipe
New England style with locally grown roasted corn, bacon and Poblano peppers. Gluten Friendly.
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Ingredients
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Chowder Ingredients
Method
Chowder Preparation
Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
Sauté Vegetables
In the same pot, add olive oil if necessary. Sauté the diced onion, minced garlic, and chopped Poblano peppers until softened, about 5 minutes.
Pour in Broth
Pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes.
Blend the Soup
Using an immersion blender, blend the chowder to your desired consistency. You can leave some chunks for texture.
Finish the Chowder
Stir in the heavy cream, salt, black pepper, and thyme. Cook for an additional 5 minutes until heated through.
Serve
Ladle the chowder into bowls, and crumble the reserved bacon on top. Serve warm.