Back Bay Corn Chowder

Name: Back Bay Corn Chowder
Ingredients: 8 slices bacon, cut into 1/2 - inch dice; 1 cup onion, finely chopped; 3 celery ribs, finely chopped; 1 12 teaspoons dried thyme; 12 cup all-purpose flour; 4 cups chicken or 4 cups vegetable broth; Tabasco sauce; 4 cups red potatoes, diced; 1 (16 ounce) package frozen white corn, defrosted (I used 2 15.25 ounce cans sweet corn, drained); 1 cup heavy cream

10 ingredients

10 steps

Ingredients

8 slices bacon, cut into 1/2 - inch dice
1 cup onion, finely chopped
3 celery ribs, finely chopped
1 12 teaspoons dried thyme
12 cup all-purpose flour
4 cups chicken or 4 cups vegetable broth
Tabasco sauce
4 cups red potatoes, diced
1 (16 ounce) package frozen white corn, defrosted (I used 2 15.25 ounce cans sweet corn, drained)
1 cup heavy cream

Directions

1

Cook the bacon in a large skillet over medium heat until crisp.
2

Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften.
3

Add the flour and cook, stirring, over medium heat for 3 minutes.
4

Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring mixture to a boil.
5

Transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker.
6

Add the potatoes and corn.
7

Cover and cook on high for 3 hours or low for 6-7 hours.
8

At the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes.
9

Season with salt and Tabasco.
10

Serve the chowder hot.