Corn Chowder Recipe

Instructions

1. In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
2. In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
3. Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
4. Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
5. Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
6. Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
7. Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.