How to make it
6 steps. Take it one step at a time.
Cook the chopped bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside on paper towels, leaving the rendered fat in the pot.
Add 2 tbsp butter
Add 2 tbsp butter to the bacon fat. Once melted, add the diced onion and celery. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
7 minSprinkle the flour
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
2 minGradually whisk in the chicken broth
Gradually whisk in the chicken broth to avoid lumps. Add the cubed potatoes and dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
20 minStir in the corn kernels and heavy cream
Stir in the corn kernels and heavy cream. Simmer for an additional 5 minutes to heat through. If you prefer a thicker chowder, mash a few of the potatoes against the side of the pot.
5 minSeason with salt and pepper
Season with salt and pepper to taste. Serve hot, topped with the crispy bacon and fresh chives if desired.
A little kitchen wisdom
For a vegetarian version, omit the bacon and use vegetable broth and a little extra smoked paprika for depth.
