Yield: 4 to 6 servings
Active Time: 40 minutes
Total Time: 50 minutes
Ease of Preparation: Easy


  • 3 slices thick-cut bacon (about 4 ounces), cut into strips
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 yellow onion, diced
  • Pink Himalayan salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 Yukon gold potatoes, scrubbed and diced small
  • One 14.4-ounce package frozen corn kernels
  • 3 frozen corn cobs, optional (see Cook's Note)
  • 1 1/2 cups half-and-half
  • 1 cup grated yellow Cheddar (about 4 ounces), plus more for garnish
  • Sliced fresh chives, for garnish


Heat a Dutch oven over medium heat. Add the bacon and cook, turning once, until browned and crisp, about 5 minutes. Remove with a slotted spoon to a plate and reserve for the topping.

Add the butter to the pot and melt over medium heat. Add the celery, garlic, thyme and onion and cook, stirring frequently, until the onion is tender, about 5 minutes. Season with salt and pepper.

Sprinkle the flour into the pot while stirring with a wooden spoon. Toast the flour, stirring, until golden, 2 to 3 minutes. Whisk in the chicken broth until no lumps remain. Add the potatoes, corn kernels, corn cobs if using, half-and-half and Cheddar. Simmer over medium heat, stirring on occasion, until the potatoes are soft, 15 to 20 minutes.

Divide the soup among bowls and top with the reserved bacon, more grated Cheddar and chives.

Cook's Note: Use frozen corn cobs leftover from summertime to amp up your corn chowder soup.

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