Comforting chowder of sweet corn, shredded cabbage, potatoes and smoky bacon finished with cream and parsley.
# What You Need:
→ Meats
01 - 6 slices smoked bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 cups green cabbage, shredded
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups fresh or frozen corn kernels
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 and freshly ground black pepper, to taste
→ Others
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Place a large pot or Dutch oven over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crisp. Transfer the bacon to a paper towel–lined plate with a slotted spoon, leaving approximately 2 tablespoons of bacon fat in the pot.
02 - Add the unsalted butter to the reserved bacon fat. When the butter melts, add the diced onion, celery and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
03 - Stir in the minced garlic, smoked paprika and dried thyme. Cook for about 1 minute, just until the garlic is fragrant and the spices are toasted.
04 - Add the shredded cabbage and the diced Yukon Gold potatoes to the pot. Cook, stirring occasionally, for roughly 3 minutes to begin softening the cabbage.
05 - Pour in the low-sodium broth and add the bay leaf. Increase heat to bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 15 minutes, or until the potatoes are tender when pierced with a fork.
06 - Stir in the corn, whole milk and heavy cream. Maintain a gentle simmer and cook for an additional 5 minutes to warm the corn and integrate the dairy.
07 - Remove and discard the bay leaf. Taste and season with salt and freshly ground black pepper as needed.
08 - Ladle into bowls and finish each portion with the reserved crisp bacon and a sprinkle of chopped fresh parsley.
