Potato Bacon Corn Chowder

Ingredients

• 8 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 3 cups potatoes, peeled and diced
• 2 cups frozen corn
• 1 cup half-and-half
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. In a large pot, cook bacon over medium heat until crisp. Remove bacon from the pan and set aside.
2. Add the onion to the bacon grease in the pot and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the flour and cook for 1 minute.
5. Slowly add the chicken broth and whisk until smooth.
6. Add the potatoes, corn, half-and-half, thyme, and season with salt and pepper. Bring to a simmer over medium-high heat.
7. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
8. Stir in the bacon and cook for an additional 5 minutes.
9. Garnish with parsley and serve.

Interesting Facts

• This chowder can be served with a variety of toppings such as cheese, sour cream, green onions, and hot sauce.
• Canned corn can be substituted for frozen corn.
• This chowder can be made ahead of time and reheated before serving.