Nicker’S Corn Chowder

Name: Nicker’S Corn Chowder
Ingredients: 2 large potatoes, diced; 5 pints chicken broth (Use 3 pints for a thicker chowder); 2 stalks celery, chopped; 1 medium carrot, chopped; 3 bay leaves; 2 sprigs thyme, if multiple branches approximately 6 if individual twigs (or 1 tsp dried); 4 slices bacon; 2 tablespoons butter; 1 teaspoon garlic; 5 tablespoons flour; 1 1/2 cups 2% low-fat milk; 1 1/2 cups half-and-half cream; 1 1/2 teaspoons pepper; 1/2 teaspoon salt

14 ingredients

1 steps

Ingredients

2 large potatoes, diced
5 pints chicken broth (Use 3 pints for a thicker chowder)
2 stalks celery, chopped
1 medium carrot, chopped
3 bay leaves
2 sprigs thyme, if multiple branches approximately 6 if individual twigs (or 1 tsp dried)
4 slices bacon
2 tablespoons butter
1 teaspoon garlic
5 tablespoons flour
1 1/2 cups 2% low-fat milk
1 1/2 cups half-and-half cream
1 1/2 teaspoons pepper
1/2 teaspoon salt

Directions

1

["Boil ears of corn for 3 minutes then remove from water. Once cool enough to handle, slice corn from cobs as close to cob as possible. Place corn in bowl and save for later. Reserve cobs.", "In a large pot (dutch oven size will do) Simmer potatoes, celery, and carrot in chicken broth with bay leaves and thyme for about 25 minutes You may also break up the corn cobs and throw them in the pot to add flavour too ( I chose to save these for corn cob jelly$.", "While the broth and potato mixture is simmering, cut 4 slices of bacon into pieces about 1/4\" and fry until crispy.""