Corn Chowder

By á-2700

Paula Deen

Ingredients

• 4 strips bacon
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 bay leaf
• 2 sprigs thyme
• 4 (11-oz) cans Mexican-style corn, drained
• 1 Tbsp. all-purpose flour
• 2 cups heavy whipping cream, divided
• 1 1/4 cups chicken broth

Preparation

Step 1

In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon from skillet, reserving bacon drippings in skillet, and let bacon cool; crumble. Add onion, celery, and garlic to bacon drippings in pan; saute for 7 mins. or until browned. Add bay leaf, thyme, and corn, and saute for 6 mins. or until heat through.

In a small bowl, whisk together flour and 1/4 cup cream. Pour flour mixture into corn mixture. Stir in remaining 1 3/4 cups cream and chicken broth. Bring to a boil. Reduce heat to low, and simmer for 10 mins., stirring frequently, or until thickened. Discard bay leaf. Sprinkle bacon over each serving. Serve immediately.