Written by DMA | Sep 14, 2022 3:35:32 PM
- Add bacon to a large dutch oven or pot. Heat the pot over medium heat, cook and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
- Add onions, carrots, and celery. Cook until onions are translucent and vegetables are tender, about 5 to 6 minutes.
- Add minced garlic and thyme, cook until fragrant, 30 seconds.
- Add the broth, potatoes, corn kernels, bay leaf, salt and pepper. Using a wooden spoon, scrape the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover with a lid and cook 18-20 minutes, until potatoes are tender.
- Remove lid and transfer about 1½ cup of the soup to a blender and blend until smooth. Transfer puree back to the pot. This helps to thicken up the chowder
- Stir in the milk. Mix then simmer for 3-5 minutes, until the soup is heated through. Taste and adjust salt and pepper, if needed. Serve topped with reserved bacon pieces and minced parsley.