Creamy chowder of corn, cabbage, potatoes and smoky bacon, simmered until rich and comforting.
# What You'll Need:
→ Meats
01 - 6 slices smoked bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 cups green cabbage, shredded
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups fresh or frozen corn kernels
07 - 2 stalks celery, diced
08 - 1 medium carrot, diced
→ Liquids
09 - 4 cups low-sodium chicken or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ Others
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until bacon is crisp and fat has rendered. Reserve the crispy bacon with a slotted spoon and leave approximately 2 tablespoons of bacon fat in the pot.
02 - Add the unsalted butter, diced onion, celery and carrot to the pot. Sauté over medium heat for about 5 minutes, stirring frequently, until the vegetables begin to soften and become translucent.
03 - Stir in the minced garlic, smoked paprika and dried thyme; cook for 30–60 seconds, until fragrant, taking care not to let the garlic brown.
04 - Incorporate the shredded cabbage and diced potatoes into the pot and cook, stirring occasionally, for 2–3 minutes to slightly wilt the cabbage and coat the potatoes in the aromatics.
05 - Pour in the broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer and cook uncovered for 15 minutes, or until the potatoes are fork-tender.
06 - Stir in the corn, whole milk and heavy cream. Gently simmer for an additional 5 minutes to heat through and marry the flavors; avoid boiling vigorously to prevent curdling.
07 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper. For a thicker consistency, mash a portion of the potatoes against the side of the pot with a fork and stir.
08 - Ladle chowder into bowls, sprinkle with the reserved crispy bacon and chopped parsley, and serve immediately alongside crusty bread or crackers if desired.
