Ingredients:

  • 4 slices bacon, diced (approximately 4 oz / 115g)
  • 1 medium yellow onion, diced (approximately 1 cup / 150g)
  • 2 ribs celery, diced (approximately ½ cup / 75g)
  • 2 cloves garlic, minced (approximately 2 teaspoons / 10g)
  • 4 cups chicken broth (32 fl oz / 950ml)
  • 2 medium Yukon Gold potatoes, peeled and diced (approximately 1 lb / 450g)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • 2 tablespoons all-purpose flour (15g)
  • 1 cup milk (240ml)
  • 1 cup heavy cream (240ml)
  • 2 cups frozen or fresh corn kernels (approximately 10 oz / 280g)

Instructions:

  1. In the large pot, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add the diced onion and celery to the pot with the bacon fat. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
  4. Add the diced potatoes, thyme, salt, and pepper to the pot. Bring to a simmer, then reduce heat and cook until the potatoes are tender, about 15-20 minutes.
  5. Stir in the frozen corn kernels, milk and cream. Bring to a simmer, reduce heat, and cook for another 5-10 minutes, or until the corn is heated through and the chowder has thickened slightly.
  6. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh chives and crumbled bacon, and a swirl of cream if desired.