Creamy chowder of corn, cabbage, potatoes and smoky bacon, comforting and ready in under an hour.
# Components:
→ 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 (about 2 cups)
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 and freshly ground black pepper, to taste
→ Others
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons chopped fresh parsley (for garnish)
# Preparation Steps:
01 - Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and golden. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 2 tablespoons of bacon fat in the pot.
02 - Add the unsalted butter to the reserved bacon fat. Add the diced onion, celery and carrot and sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
03 - Stir in the minced garlic, smoked paprika and dried thyme and cook for 1 minute, stirring, until fragrant.
04 - Add the shredded cabbage and diced potatoes to the pot. Cook, stirring occasionally, for 3 minutes to start softening the cabbage.
05 - Pour in the broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for about 15 minutes, or until the potatoes are tender when pierced with a fork.
06 - Stir in the corn, whole milk and heavy cream. Simmer gently for 5 minutes to heat through and meld flavors, keeping the heat low so the milk does not boil.
07 - Remove and discard the bay leaf. Taste and season with salt and freshly ground black pepper as needed. For a thicker texture, mash a portion of the potatoes against the side of the pot with a fork and stir.
08 - Ladle the chowder into bowls and sprinkle with the reserved crispy bacon and chopped fresh parsley. Serve immediately.
