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- 1
Cook bacon until crispy in the bottom of a large heavy soup pot over medium heat. Flip the bacon occasionally.
- 2
While you are waiting for the bacon to cook. Cut the potatoes into 1/2 inch cubes roughly. Dice the onions. Chop the celery and carrots. Mince the garlic.
- 3
Move the bacon to a napkin once done.
- 4
Add the butter and once melted, add celery, carrot, onions, and garlic and sauté until nice and tender in about 5 to 8 minutes
- 5
Season mixture with salt and pepper to your liking and sprinkle in the flower until vegetables are coated with a light colored and pasty looking exterior.
- 6
Slowly pouring chicken stock, and then stir in the corn potatoes and thyme, and bring to a boil.
- 7
Reduce the heat to a simmer and cook the potatoes and corn kernels until tender. Stir occasionally for the next 15 minutes.
- 8
Slowly pour in the milk and simmer for 20 more minutes taste the seasoning and adjust accordingly before serving.
- 9
Diced bacon and chives, and garnish on top of chowder.
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