- 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
- In a large stock pot, cook the bacon, then remove, let cool and chop, reserving the grease in the pot.
- Sauté onions and garlic in reserved bacon grease until the onions are soft and translucent.
- Stir in the flour, coating all the onions and garlic, and cook until the flour begins to brown and is thick and gummy.
- Pour in the vegetable stock and milk, whisking it into the flour mixture, and cook until the liquid begins to thicken.
- Add the potatoes, corn, thyme and bay leaves, increase the heat to high and bring to a boil.
- Reduce to a simmer and continue cooking for 20 minutes, or until the potatoes are soft.
- Stir in the cream, and let heat through for a couple minutes.
- Season with salt and pepper to taste.
- 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.