Corn Chowder with Potatoes

Ingredients

• 4 slices bacon, chopped
• 1 yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken stock
• 1 1/2 pounds russet potatoes, peeled and diced
• 4 cups corn kernels, fresh or frozen
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped, for garnish

Method

1. 1

   In a 6-quart saucepan, cook the chopped bacon over medium heat until crisp, about 6 minutes.

   6:00 · Cook bacon
2. 2

   Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Add the onion and celery to the pot and cook until softened, about 5 minutes.

   5:00 · Cook onion and celery
4. 4

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Sprinkle the flour over the vegetables and stir constantly to form a light roux, cooking for 1 minute.

   1:00 · Cook roux
6. 6

   Gradually whisk in the chicken stock, scraping the bottom of the pot to dissolve the roux and prevent lumps.

7. 7

   Add the diced potatoes, bay leaf, thyme, salt, and pepper, and bring to a boil.

8. 8

   Reduce heat and simmer until the potatoes are just tender, about 15 minutes.

   15:00 · Simmer potatoes
9. 9

   Stir in the corn kernels and simmer until the corn is tender and heated through, about 5 minutes.

   5:00 · Simmer corn
10. 10

    Remove the bay leaf and stir in the heavy cream, warming through without boiling, about 2 minutes.

    2:00 · Warm cream
11. 11

    Taste and adjust seasoning with additional salt and pepper as needed.

12. 12

    Ladle the chowder into bowls and garnish with the reserved bacon and chopped chives.