Corn Chowder

Ingredients

• 3 slices of bacon, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 2 potatoes, peeled and diced
• 4 cups of fresh corn kernels (about 4 ears of corn)
• 4 cups of vegetable stock
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 bay leaf
• 1 cup of heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Heat a large pot over medium-high heat and add the diced bacon. Cook for about 5 minutes, stirring occasionally, until the bacon is crispy.
2. Add the onion and garlic and cook for another 2 minutes, stirring occasionally.
3. Add the bell pepper and potatoes and cook for another 5 minutes, stirring occasionally.
4. Add the corn and cook for another 2 minutes, stirring occasionally.
5. Add the vegetable stock, thyme, oregano, bay leaf and season with salt and pepper. Bring to a boil and then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
6. Add the heavy cream and simmer for another 10 minutes, stirring occasionally.
7. Remove from the heat and let cool slightly before serving. Serve garnished with fresh parsley.

Interesting Facts

• Corn chowder is believed to have originated in New England in the early 1800s.
• Corn chowder is often served with oyster crackers.
• Corn chowder is a great way to use up leftover vegetables and other ingredients in your fridge.