Quick Corn Chowder with Bacon | America's Test Kitchen

Ingredients

• 8 cups frozen corn kernels (about 2 pounds), thawed (see note)
• 3 cups low-sodium chicken broth
• 6 slices bacon, chopped fine
• 1 onion, chopped fine
• 2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
• 1/2 cup heavy cream
• 1 teaspoon minced fresh thyme
• 1/8 teaspoon cayenne pepper
• Salt and pepper