Creamy chowder of sweet corn, shredded cabbage, potatoes and smoky bacon—warm, hearty and comforting.
# Required Ingredients:
→ Meats
01 - 6 slices smoked bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 cups green cabbage, shredded (packed)
05 - 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
06 - 3 cups corn kernels, fresh or frozen
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 fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Set a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and golden. Transfer the bacon with a slotted spoon to a plate lined with paper towel, leaving approximately 2 tablespoons of bacon fat in the pot.
02 - Add the butter to the rendered fat, then add the diced onion, celery and carrot. Sauté for about 5 minutes, stirring, until the vegetables have softened and the onion is translucent.
03 - Stir in the minced garlic, smoked paprika and dried thyme. Cook for about 1 minute until fragrant, taking care not to brown the garlic.
04 - Add the shredded cabbage and diced potatoes to the pot. Cook, stirring occasionally, for 2–3 minutes to combine and slightly wilt the cabbage.
05 - Pour in the broth and add the bay leaf. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer and cook uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
06 - Stir in the corn kernels, whole milk and heavy cream. Simmer gently for 4–5 minutes to warm through and marry flavors; do not boil vigorously after adding dairy.
07 - Remove and discard the bay leaf. Taste and season with salt and freshly ground black pepper. For a thicker texture, mash some potatoes against the pot with a fork and stir to incorporate.
08 - Ladle into bowls, sprinkle with the reserved crispy bacon and chopped parsley, and serve immediately with crusty bread or crackers if desired.
