Hearty Fall Corn Chowder With Bacon

1. 1

   In a large stock pot or dutch oven, saute the bacon for about 5 minutes.

2. 2

   Remove cooked bacon and place on a paper towel to cool.

3. 3

   Pour off all but 3 tablespoons of the bacon grease.

4. 4

   Add the onions and saute over medium-high heat until translucent.

5. 5

   Add the prepared parsnip, celery, and carrot.

6. 6

   Saute for 10 minutes, or until edges are browned.

7. 7

   Add the corn kernels and saute for 5 minutes longer.

8. 8

   Crumble in the cooled bacon, stir, and pour in the chicken stock.

9. 9

   Simmer for 15 minutes, or until the parsnips and carrots are tender.

10. 10

    Before serving, use an immersion blender, blender, or food processor to blend half of the soup into a course puree (I like to coarsely blend half of the soup, so it's creamy but still has some texture).

11. 11

    If mixture is too thick, add 1 - 2 cups water to thin to desired consistency.

12. 12

    Check salt and pepper levels, and adjust as needed.

13. 13

    Serve with a sprig of fresh tarragon and a twist of fresh ground pepper.

* Per serving · 4 servings · Values may vary.