Corn Chowder

Name: Corn Chowder
Ingredients: 4 slices bacon, diced; 3 green onions, thinly sliced (white and light green parts); 2 teaspoons fresh thyme leaves; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon flour; 3 cups fat-free half-and-half (or use whole milk); 1 cup chicken stock; 2 russet potatoes, peeled and cut into a 1/2-inch dice; 3 cups corn kernels, I've used leftover BBQ'd corn and it works great. (from 4-6 ears, fresh or frozen, The carmelization really makes it taste great...)

10 ingredients

6 steps

Ingredients

4 slices bacon, diced
3 green onions, thinly sliced (white and light green parts)
2 teaspoons fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
3 cups fat-free half-and-half (or use whole milk)
1 cup chicken stock
2 russet potatoes, peeled and cut into a 1/2-inch dice
3 cups corn kernels, I've used leftover BBQ'd corn and it works great. (from 4-6 ears, fresh or frozen, The carmelization really makes it taste great...)

Directions

1

Fry the bacon until browned and crisp, about 5 minutes.
2

Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
3

Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
4

Sprinkle flour over and stir to make a roux.
5

Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
6

Add the corn and cook for 5 minutes. Stir in the reserved bacon.