Corn Chowder

Step 1

Cook bacon until crisp. Set aside reserving drippings.

Step 2

Saute onion and celery over medium heat until tender, about 5 minutes.

Step 3

Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.

Step 4

Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.

Step 5

Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.

Step 6

Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.