Corn Chowder

By anonsouthernbell

Ingredients

• 4 strips bacon
• 1 c chopped onion
• 1 c chopped celery
• 2 cloves garlic, minced
• 1 bay leaf
• 2 sprigs thyme
• 4 (11 oz) cans Mexican-style corn, drained
• 1 tabl all-purpose flour
• 2 c heavy whipping cream, divided
• 1 1/4 c 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. Let bacon cool and crumble. Add onion, celery and garlic to bacon dripping in pan and saute for 7 min or until browned. Add bay leaf, thyme and corn and saute for 6 min or until heated through.

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