Creamy Corn Chowder

 


4 strips bacon cut into small pieces
1/2 medium onion chopped small
3 sticks celery chopped small
2 medium carrots peeled & chopped small
1/4 cup flour
2 cloves garlic minced
4 cups chicken broth or stock
1 cup heavy whipping cream
4 cups frozen or fresh corn
2 large Russet potatoes peeled & diced
1 dash Italian seasoning
1 pinch cayenne pepper optional
Salt & pepper to taste

1.  Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

2.  Meanwhile, prep your onion, celery, carrots, and potatoes.

3.  Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon grease in the pot.

4.  Add the onion, celery, and carrots to the pot and sauté for 5 minutes.

5. Stir in the garlic and cook for 30 seconds.

6.  Stir in the flour and cook for about a minute, stirring nearly constantly.

7.  Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.

8. Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and the bacon (save some for  garnishing the bowls later on if desired). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.

9.  Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up the longer you cook it.

10.  Season the soup with salt & pepper as needed. If you saved some bacon sprinkle on the individual bowls of soup.

from Salt & Lavender