Corn, Bacon, and Potato Chowder Recipe

Ingredients:

• 6 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 large potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups fresh or frozen corn kernels
• 1 cup half-and-half or heavy cream
• 2 tablespoons all-purpose flour
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon grease in the pot.

2. Sauté Aromatics: In the same pot with the bacon grease, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and diced carrots, and cook for an additional 2-3 minutes, stirring occasionally.

3. Add Potatoes and Broth: Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.

4. Thicken the Chowder: In a small bowl, whisk together the half-and-half or heavy cream with the all-purpose flour until smooth. Pour the mixture into the pot, stirring continuously, and cook until the chowder thickens slightly, about 5 minutes.

5. Add Corn and Bacon: Stir in the corn kernels and cooked bacon. Allow the chowder to simmer for an additional 5-10 minutes to heat the corn through.

6. Season to Taste: Taste the chowder and season with salt and black pepper, as needed, to your preference.

7. Serve: Ladle the corn, bacon, and potato chowder into bowls. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

8. Optional Additions: Feel free to customize this chowder by adding other ingredients such as diced cooked chicken, shredded cheese, or chopped fresh herbs like thyme or chives for extra flavor. Serve the chowder with crusty bread or crackers for a satisfying meal.