Back Bay Corn Chowder

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 8 slices bacon, cut into 1/2 - inch dice
• 1 cup onion, finely chopped
• 3 celery ribs, finely chopped
• 1 1/2 teaspoons dried thyme
• 1/2 cup all-purpose flour
• 4 cups chicken or 4 cups vegetable broth
• tabasco sauce
• 4 cups red potatoes, diced
• 1 (16 ounce) package frozen corn, defrosted (i used 2 15.25 ounce cans sweet corn, drained)
• 1 cup heavy cream

Recipe

• 1 cook the bacon in a large skillet over medium heat until crisp. add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften. add the flour and cook, stirring, over medium heat for 3 minutes. gradually add the broth and 8 drops of tabasco, whisking until smooth, and bring mixture to a boil.
• 2 transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker. add the potatoes and corn. cover and cook on high for 3 hours or low for 6-7 hours.
• 3 at the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes. season with salt and tabasco.
• 4 serve the chowder hot.