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Corn Chowder




Source of Recipe


Paula Deen


List of 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 T flour
2 cups heavy whipping cream
1¼ cups chicken broth

Recipe



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 in bacon drippings in pan; saute for 7 minutes or until browned. Add bay leaf, thyme and corn, and saute for 6 minutes or until heated through. In a small bowl, whisk together flour and ¼ cup cream. Pour flour mixture into corn mixture. Stir in remaining cream and chicken broth. Bring to a boil, and simmer for 10 minutes, stirring frequently, or until thickened. Discard bay leaf. Sprinkle bacon over each serving. Serve immediately.

Makes 5 to 6 servings