Kiwi Corn and Bacon Chowder

Ingredients

• 8 oz Bacon (diced)
• 1 medium Onion (diced)
• 2 medium Potatoes (diced)
• 2 cups Corn (fresh or frozen)
• 4 cups Vegetable Broth
• 1 can Coconut Milk (full-fat)
• 1 tsp Fresh Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 8 oz of diced bacon and cook for 8-10 minutes, or until it is crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, leaving about 2 tablespoons of bacon fat in the pot. Do not discard the cooked bacon.
2. 2Add the 1 medium diced onion to the pot with the reserved bacon fat. Cook over medium heat (350°F / 175°C) for 5 minutes, stirring occasionally, until the onion is softened and looks slightly translucent.
3. 3Add the 2 medium diced potatoes and the 4 cups of vegetable broth to the pot. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
4. 4Stir in the 2 cups of corn and the 1 can of full-fat coconut milk. Let the chowder simmer gently over low heat for another 5 minutes, stirring occasionally, until the corn is heated through and the chowder is warmed.
5. 5Carefully use an immersion blender to blend the chowder directly in the pot until it reaches your desired creamy consistency. If you do not have an immersion blender, transfer about half of the chowder to a regular blender, secure the lid tightly, and blend until smooth, then return it to the pot. Be cautious when blending hot liquids.
6. 6Stir the reserved 8 oz of crispy bacon and the 1 tsp of fresh thyme into the blended chowder. Add the 1/2 tsp of salt and the 1/4 tsp of black pepper. Stir well to combine.
7. 7Serve the Kiwi Corn and Bacon Chowder hot.

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