Corn & Lentil Chowder with Bacon

Directions

1. Heat a large pot and cook bacon until fat is rendered and bacon is browned and slightly crispy. Using a slotted spoon, remove bacon and drain on paper towels. Drain most of the fat from the pot, leaving 1 Tbsp (15 mL).
2. Add onion and garlic and sauté until golden. Add celery, carrots, and thyme. Continue to cook for another 5 minutes. Deglaze pot with white wine. Add stock, cream, potatoes, lentils, and cayenne and bring to a boil. Simmer uncovered for 20-25 minutes until the soup base has thickened.
3. Add corn and bacon, and continue to cook for another 10 minutes. Season to taste with salt and pepper.
4. Portion into bowls and garnish with a dollop of sour cream and chives.