Corn Chowder w/ Bacon

Fall weather calls for fall food! I made this corn chowder with sweet corn I froze this past summer.

Corn Chowder with Bacon Recipe

Ingredients (Makes 5-6 servings)

4 cups frozen or canned corn, drained
1 tsp. butter
8 oz. bacon, chopped
2 Tbsps. butter
1 garlic clove, minced
1 small onion, diced
5 Tbsps. flour
2 cups chicken broth
3 cups milk
1.5 lb. potatoes, cut into 2/5" cubes
1 tsp. dried thyme
¾ cup cream
¾ cup green onion, finely chopped
Salt and pepper to taste

Directions

Step 1: Place 1 tsp. butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove on to a paper towel lined plate. Leave fat in pot.

Step 2: Lower heat to medium high. Add 2 Tbsp. butter, once melted, add garlic and onion. Cook for 2-3 minutes until onion is translucent.

Step 3: Add flour and mix it in. Cook, stirring, for 1 minute.

Step 4: Add broth, milk, potatoes, thyme. Put the lid on and simmer for 25 minutes (adjust the heat to a SLOW simmer). Be sure to stir often and don’t simmer rapidly so the milk doesn’t “break” or singe.

Step 5: Remove lid and add corn. Bring to simmer and simmer for 5 minutes.

Step 6: Stir in cream, 3/4ths of the bacon and 3/4ths of the chopped green onion. Adjust salt and pepper to taste.

Step 7: Ladle into bowls and garnish with remaining bacon and green onion.