Corn Chowder


  • 6 slices bacon
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1/3 cup all purpose flour
  • 4 cups vegetable stock
  • 1 cup milk
  • 2 packages (16 ounces each) frozen corn
  • 1 1/2 pounds white potatoes, diced into 1/2 inch pieces
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • Salt and pepper to taste


  1. In a large stock pot, cook the bacon, then remove, let cool and chop, reserving the grease in the pot.
  2. Sauté onions and garlic in reserved bacon grease until the onions are soft and translucent.
  3. Stir in the flour, coating all the onions and garlic, and cook until the flour begins to brown and is thick and gummy.
  4. Pour in the vegetable stock and milk, whisking it into the flour mixture, and cook until the liquid begins to thicken.
  5. Add the potatoes, corn, thyme and bay leaves, increase the heat to high and bring to a boil.
  6. Reduce to a simmer and continue cooking for 20 minutes, or until the potatoes are soft.
  7. Stir in the cream, and let heat through for a couple minutes.
  8. Season with salt and pepper to taste.
  9. Spoon into bowls and serve garnished with bacon pieces (and crackers, if you so choose).

The original recipe for this outstanding chowder can be found here.

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