Comforting chowder of corn, cabbage, potatoes and smoky bacon, enriched with milk and cream for a cozy bowl.
# What You'll Need:
→ 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
05 - 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
06 - 3 cups corn kernels (fresh or frozen)
07 - 2 celery stalks, 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 chopped fresh parsley (for garnish)
# Directions:
01 - Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until it is crisp and the fat has rendered, about 6–8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate and reserve 2 tablespoons of the bacon fat in the pot.
02 - Add the unsalted butter to the reserved bacon fat. Once melted, add the diced onion, celery and carrot. Sauté over medium heat until the vegetables begin to soften, about 5 minutes.
03 - Stir in the minced garlic, smoked paprika and dried thyme; cook, stirring constantly, for 30–60 seconds until fragrant.
04 - Incorporate the shredded cabbage and diced potatoes into the pot. Cook, stirring occasionally, for 3 minutes to begin softening the cabbage.
05 - Pour in the low-sodium broth and add the bay leaf. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, approximately 15 minutes.
06 - Stir in the corn kernels, whole milk and heavy cream. Simmer gently for 4–5 minutes to heat through and meld flavors; do not boil vigorously.
07 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle into warmed bowls and garnish with the reserved crisp bacon and chopped fresh parsley. Serve immediately with crusty bread or oyster crackers if desired.
