Sweet corn, tender cabbage and potatoes in a creamy, smoky chowder topped with crispy bacon and parsley.
# Ingredient List:
→ 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)
# Steps:
01 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pot.
02 - Add the butter, onion, celery, and carrot. Sauté for 5 minutes until the vegetables begin to soften.
03 - Stir in the garlic, smoked paprika, and thyme, and cook for 1 minute until fragrant.
04 - Add the shredded cabbage and potatoes. Cook, stirring occasionally, for 3 minutes.
05 - Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes or until potatoes are tender.
06 - Stir in the corn, milk, and cream. Simmer gently for another 5 minutes.
07 - Remove the bay leaf. Season with salt and pepper to taste.
08 - Ladle into bowls, sprinkle with crispy bacon and chopped fresh parsley before serving.
