Bacon Corn Chowder Recipe

Heat a large stockpot over high heat. Add the corn kernels and let them dry-roast for about 6 to 8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

In the same stockpot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.

Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant.

Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.

Add in the chicken stock, milk, potatoes, green chiles, Old Bay, and thyme, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender.

Add in the corn, cheese, and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.

Taste test the broth, then season with salt, pepper and cayenne to taste.

Serve warm, with additional garnishes if desired.