This recipe, while it does use a strip or two of bacon, is a little lighter than most chowders because it doesn’t require cream.
1-2 strips of bacon, finely sliced
1 onion finely chopped
2 medium carrots finely chopped
1 large celery stalk finely chopped (or two small ones)
2 medium sized yukon golds, medium dice
a few sprigs of thyme chopped
3-4 cups chicken broth
1 cup milk
1 bag frozen corn
salt and pepper
In a dutch oven or heavy-bottom pot, cook bacon until it starts to brown, but not until crisp. In the same pot, saute onion, carrots, celery until soft, about 12 minutes. Add potatoes, thyme, let cook for a few minutes. Add broth, bringing to a simmer for another 10 minutes or so. Add corn, milk, salt and pepper and bring to a simmer. We ate them with Julia Child’s popovers, which were delicious.