To make creamy corn chowder, cook four slices of thick-cut bacon for 7 to 10 minutes in a 4-quart Dutch oven over medium heat. Turn the bacon slices once partway through cooking, and place them on a paper towel to drain when they are done. When they are cool enough, crumble them with your fingers. Leave the bacon fat in the pan, and add 1/4 cup of butter, 1 chopped onion, 1 chopped celery stalk, 1 chopped carrot and 2 cloves of chopped garlic. Cook over medium heat for 10 to 12 minutes, stirring constantly.
Whisk 3 tablespoons of flour into the vegetables and cook for approximately 2 minutes. Add 1/2 cup of white wine or chicken broth, stirring constantly to get all the bits from the pan. Stir in 3 cups of frozen sweet whole kernel corn, 2 medium potatoes cut into 8 chunks each, 3 cups of half and half, 1 teaspoon of chopped fresh thyme or 1/2 teaspoon of dried thyme, 1 bay leaf and a dash of ground nutmeg. Season with salt and pepper to taste and heat the soup to a gentle simmer. Cook for 15 minutes or until the potatoes are tender. Garnish individual servings of this dish with chopped fresh parsley and the crumbled bacon.Learn more about Cooking