Corn Chowder with Fennel and Crispy Bacon

This hearty corn chowder is loaded with corn, aromatic fennel and crispy, salty bacon. If you love comfort food on a cold day this corn chowder is for you!

5 from 10 votes

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Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: 6 servings

Calories: 350kcal

Author: Kristen

Ingredients

6 ears of corn about 41/2 cups
11/2 cups bacon diced
1 tbsp olive oil if needed
1 medium-sized white onion diced (about 1 cup)
1/2 bell pepper diced (red, orange or yellow work well)
3/4 cup fennel stalks sliced
3/4 cup carrots sliced
3 garlic cloves sliced
1 lb. baby yellow potatoes cut into quarters
2 tsp finely chopped fresh rosemary
1 tbsp finely chopped fresh thyme
1 bay leaf
4 cups of veggie stock
4 cups of heavy cream

Instructions

Cook bacon on medium heat in a large heavy bottom soup pot until crispy (add 1 tbsp olive oil if necessary). Stir occasionally. Once crispy, remove from pan and set on a paper towel lined plate to cool.
Remove the extra bacon fat from the soup pot and add the onions. Cook on medium for about 5 min or until translucent. Then add the garlic, peppers, carrots, and fennel and cook for another 5-7 minutes.
Shuck the corn and remove all the silt. Then carefully using a sharp knife, slice the corn from the cob. Place all the cut corn into a bowl rinse and set aside. Put the corn cobs into the soup pot along with the veggie stock and heavy cream. Bring to a rolling boil and then reduce the heat, add the bay leaf, and simmer the corn cobs for about 20 minutes.
Remove the cobs and bay leaf and discard. Add the rosemary and thyme and potatoes and continue to simmer for another 20 minutes.
Add the corn and simmer for 15 minutes.
Last add the bacon back to the soup. Season with salt and pepper and serve.

Notes

You can use dried herbs instead of fresh, just substitute 1 tsp of dried thyme and 1/2 tsp dried rosemary instead of the fresh amounts

If you're wondering if you can freeze this soup - while you can, I don't suggest it. With the heavy cream, it will break up and look curdled. This one is best eaten when you make it or within a couple days.

If you can't find fennel, you can substitute celery.

Nutrition

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