Ingredients:

  • 4 slices bacon, chopped (optional)
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 medium russet potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups frozen corn kernels
  • 1 (12 fluid ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 2 tablespoons butter

Instructions:

  1. If using bacon, cook in the pot over medium heat until crispy. Remove bacon and set aside, reserving about 1 tablespoon of bacon grease in the pot.
  2. Add the onion and celery to the pot and sauté in the bacon grease (or butter) until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, add the diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the frozen corn and evaporated milk. Bring back to a simmer.
  5. In a small bowl, whisk together the flour and cold water to create a slurry. Gradually whisk the slurry into the chowder, stirring constantly until the chowder thickens slightly, about 2-3 minutes. If adding the butter, stir it in now.
  6. Taste and adjust seasonings as needed. Garnish with fresh parsley, crispy bacon crumbles, and a dollop of sour cream (if desired). Serve hot and enjoy!