Ingredients:
4 slices of bacon, diced
1 onion, diced
2 cloves of garlic, minced
2 cups of fresh corn kernels
2 cups of diced potatoes
2 cups of chicken or vegetable broth
1 cup of heavy cream
2 tbsp chopped fresh thyme
2 tbsp chopped fresh parsley
Salt and pepper, to taste
Sour cream, for serving
Instructions:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.
Add the onion and garlic to the pot, and sauté until softened, about 5-7 minutes.
Add the corn, potatoes, broth, cream, thyme, and parsley, and bring to a simmer.
Season with salt and pepper to taste.
Simmer for 15-20 minutes, or until the potatoes are tender.
Remove the pot from the heat and let it cool for a few minutes.
Ladle the chowder into bowls and top with a dollop of sour cream and the crispy bacon bits.
Serve the chowder with crusty bread.