Corn Chowder

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 slices bacon, diced
• 3 green onions, thinly sliced ( and light green parts)
• 2 teaspoons fresh thyme leaves
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon flour
• 3 cups fat-free half-and-half (or use whole milk)
• 1 cup chicken stock
• 2 russet potatoes, peeled and cut into a 1/2-inch dice
• 3 cups corn kernels, i've used leftover bbq'd corn and it works great. (from 4-6 ears, fresh or frozen, the carmelization really makes it taste great...)

Recipe

• 1 fry the bacon until browned and crisp, about 5 minutes.
• 2 set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
• 3 add the green onions, thyme leaves, salt, and pepper. cook til softened.
• 4 sprinkle flour over and stir to make a roux.
• 5 add the half and half, broth, and potatoes. simmer gently until the potatoes are tender, about 15 minutes. (they help thicken the chowder.).
• 6 add the corn and cook for 5 minutes. stir in the reserved bacon.