Step by step

Method

4 steps

1. 1

   In a heavy pot over medium heat, cook 4 slices chopped bacon until crisp, 6–8 minutes. Scoop onto a paper towel; leave about 2 tablespoons drippings in the pot.

2. 2

   Sauté 1 diced onion and 2 diced celery stalks in the drippings until soft, about 5 minutes. Sprinkle in 2 tablespoons flour and cook 1 minute, stirring, until it smells toasty.

3. 3

   Whisk in 4 cups chicken broth until smooth. Add 2 medium diced potatoes, 3 cups corn kernels, ½ teaspoon thyme, and salt and pepper. Simmer 15 minutes until the potatoes are fork-tender with no hard centers.

4. 4

   Stir in 1 lb shredded cooked chicken and 1 cup milk or half-and-half. Simmer gently 5 minutes — don't hard-boil or the milk can look curdled. Taste and add salt until the chowder tastes rounded. Ladle into bowls and top with the reserved bacon. You want creamy corn chowder with soft potato and tender chicken — not thin broth or a broken dairy soup.