Corn Chowder
4 strips bacon
1 cup chopped onion
1 cup chopped celery
2 gloves garlic, minced
1 bay leaf
2 sprigs thyme
4 – 11 ounce cans Mexican-style corn, drained
1 tablespoon all-purpose flour
2 cups heavy whipping cream (divided)
1 ¼ cups chicken broth
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, then crumble. Add onion, celery and garlic to bacon drippings in pan; saute for 7 minutes or until browned. Add bay leaf, thyme and corn; saute 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 1 ¾ cups cream and chicken broth. Bring to a boil; reduce heat to low and simmer 10 minutes, stirring frequently, or until thickened. Discard bay leaf; sprinkle bacon over each serving and serve immediately.
