A cozy, comforting dinner for a Fall or Winter evening. Serve with Garlic Bread Knots for dipping into the soup or for tearing pieces of the Garlic Knots and adding to the soup. Perfect for both adults and children.
Prep Time: 10 minutes
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Cook Time: 40 minutes
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Total Time: 50 minutes
In a large pot over medium heat, cook bacon until crispy. Remove bacon and reserve for topping soup. Keep the bacon fat in the pot and add the corn. Sauté corn until fragrant and bright in colour. Transfer corn to bowl and set aside.
Add butter, onion, bay leaf, and thyme to the pot. Cook for 2 to 3 minutes or until the onion is translucent and fragrant.
Add potatoes, sweet potato, smoked paprika, garlic, black pepper, salt, and chili flakes if using. Cover with a lid and cook for another 5 minutes, stirring occasionally until potatoes start to turn translucent.
Add the broth, 3 cups of corn and 2 tbsp of oregano. Cover and turn heat to a medium-high heat. Bring to a gentle boil. Reduce heat and simmer for 10 to 15 minutes until potato pieces are tender.
Stir in milk, cream cheese, and honey. Remove thyme stems and bay leaf and let cool enough to transfer 1/2 of the chowder to a blender. Blend until fairly smooth.
Return to pot and add the remaining 2 cups of corn. Over medium heat, bring back to a gentle boil for 5 to 10 minutes until the chowder starts to thicken. Stir in the remaining tablespoon of oregano.
Meanwhile, preheat oven to 350°F and bake Furlani Garlic Parm Knots according to the directions on the packaging.
Top servings of chowder with the reserved bacon, more fresh oregano, and thyme leaves. Serve the warmed Furlani Garlic Parm knots on the side.
If preferred, Furlani Garlic Parm knots are also available frozen. They would need to be baked according to packaging instructions.
Prefer to make without bacon? Omit the bacon altogether. Sauté the corn in 2 tbsp of butter and garnish the chowder with crushed purple potato chips, grated double-smoked cheddar cheese and more fresh herbs.
Switch out 2 tbsp of dried oregano and 1 tbsp of dried thyme for the fresh oregano and thyme.
Use spicy smoked paprika and red pepper flakes for a zestier, slightly spicier variation of the chowder.
