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Creamy Iowa Corn Chowder

Author Matt Norris of Johnston

Ingredients

  • 6 slices bacon cut into 1-inch pieces
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 medium red sweet pepper seeded and chopped
  • 3 medium red potatoes diced
  • 16 ounces fresh Iowa corn kernels cut from cobs
  • 6 ounces Iowa ham diced
  • 3 sprigs fresh thyme
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 cup half-and-half

Instructions

  • In a large soup pot cook bacon over medium-high heat until brown and crispy, about 5 minutes; pour off all but 2 tablespoons fat. Add onion, celery, and sweet pepper; cook 5 minutes until softened. Stir in potatoes, corn, ham, thyme, salt, and black pepper. Sprinkle flour over mixture and stir until thickened, about 3 minutes.
  • Slowly pour in broth, stirring constantly, until smooth. Add bay leaf and bring to a boil.
  • Reduce heat and simmer until potatoes are tender, about 25 minutes. Remove bay leaf and thyme sprigs.
  • Stir in half-and-half and cook until warmed through. Do not allow soup to come to a boil again. Makes 8 one-cup servings. Recipe from Matt Norris of Johnston.