A warming 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, finely diced
03 - 2 cloves garlic, 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 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, to taste
16 - Freshly ground black pepper, to taste
→ Others
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons chopped fresh parsley, for garnish
# How To Make:
01 - Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towel; reserve 2 tablespoons of the rendered fat in the pot.
02 - Add the unsalted butter to the reserved bacon fat. When butter melts, add the diced onion, celery and carrot. Sauté over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.
03 - Stir in the minced garlic, smoked paprika and dried thyme; cook for 30–60 seconds until fragrant, taking care not to brown the garlic.
04 - Add the shredded cabbage and diced potatoes to the pot. Cook, stirring occasionally, for 3 minutes to combine flavors and slightly soften the cabbage.
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 the potatoes are fork-tender.
06 - Stir in the corn kernels, whole milk and heavy cream. Warm gently and simmer for an additional 5 minutes to heat through and meld flavors; do not boil vigorously after adding dairy.
07 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle into bowls, sprinkle with the reserved crispy bacon and chopped fresh parsley. Serve immediately.
