Every time I go to the grocery store in the summer, I end up buying corn. Instead of grilling or boiling all the corn, try making this chowder with it. It’s great for those colder summer days.
In a large soup pot, heat oil or butter on medium heat. Add onions, carrots, and celery and allow vegetables to soften. About 5 minutes.
Add turkey bacon and garlic. Cook for 2 minutes.
Note: if you use pork bacon, cook it as the first ingredient. Eliminate the butter or oil from this recipe and use the bacon fat to cook the vegetables in.
Add in corn and potatoes.
Add broth, bay leaf, salt and pepper, and thyme. Stir well.
Bring to a boil, reduce heat and bring to a simmer. Cover pot and cook for 20 minutes.
Use emulsion blender and blend until smooth. Stir in half and half and stir well.
Serve while still hot.