Corn Chowder

Instructions

1. 1

   Cook the bacon

   • Place a large pot or Dutch oven over medium heat.
   • Add the chopped bacon and cook, stirring occasionally, until crispy, about 6-8 minutes.
   • Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
2. 2

   Sauté the vegetables

   • Add the butter to the pot with the bacon fat. Once melted, add the chopped onion and celery.
   • Cook, stirring frequently, until the vegetables are soft and translucent, about 5-7 minutes.
3. 3

   Make the roux and add liquids

   • Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
   • Slowly whisk in the chicken broth until smooth. Add the diced potatoes, dried thyme, salt, and pepper.
4. 4

   Simmer the soup