Corn Chowder

Name: Corn Chowder
Ingredients: 4 slices bacon, sliced to 1/4-inch pieces; 1 tablespoon butter; 3 cloves garlic, roughly chopped; 2 stalks celery, medium dice; 1 medium carrot, medium dice; 1 onion, medium dice; Kosher salt and freshly ground black pepper; 1/4 cup all-purpose flour; 4 cups homemade or low-sodium chicken stock; 4 ears corn, kernels removed or 12 ounces frozen corn kernels; 1 medium baseball-size red potato, medium dice; 1 teaspoon chopped fresh thyme; 2 cups whole milk

13 ingredients

9 steps

Ingredients

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Directions

1

Add the bacon to the bottom of a large heavy soup pot set over medium heat.
2

Stir until the bacon is crisp, 4 to 5 minutes.
3

Remove to a paper-towel-lined plate with a slotted spoon.
4

Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes.
5

Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes.
6

Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil.
7

Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
8

Pour in the milk and simmer for 20 minutes more.
9

Taste for seasoning and adjust accordingly before serving.