Nick’s Corn Chowder

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.

Add the butter and once melted, add celery, carrot, onions, and garlic and sauté until nice and tender in about 5 to 8 minutes

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.

Slowly pouring chicken stock, and then stir in the corn potatoes and thyme, and bring to a boil.

Reduce the heat to a simmer and cook the potatoes and corn kernels until tender. Stir occasionally for the next 15 minutes.

Slowly pour in the milk and simmer for 20 more minutes taste the seasoning and adjust accordingly before serving.

Diced bacon and chives, and garnish on top of chowder.