Corn Chowder
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Ingredients
- 1/4 pound bacon, diced
- 1 onion, small dice
- 2 stalks celery, small dice
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 3 tablespoons sherry vinegar
- 2 russet potatoes, peeled and cut into small dice
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon fresh thyme, rough chopped
- Salt and pepper to taste
Steps
- 1
Heat a heavy soup pot over medium-low heat, and cook the bacon until just crisp. Using a slotted spoon, remove the bacon and place on a paper towel-lined plate.
- 2
Add the onions and celery to the bacon fat, and gently sauté, stirring occasionally, for 6 to 7 minutes or until tender.
- 3
Sprinkle in the flour and cook for an additional minute.
- 4
Stir in the stock, vinegar and potatoes and bring the soup to a boil. Reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
- 5
Add the corn, heavy cream and thyme, and heat through. Season with salt and pepper to taste.
- 6
Ladle into bowls and top with a sprinkling of the crispy bacon.
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