Step by step

Method

4 steps

1. 1

   In a large pot over medium heat, cook 4 strips chopped bacon until crisp, 6–8 minutes. Scoop out the bacon, leaving the drippings (or start with 2 tablespoons butter/oil if skipping bacon).

2. 2

   Sauté 1 diced onion and 2 diced celery stalks in the fat 5 minutes until soft and translucent. Add 2 minced garlic cloves for 30 seconds. Sprinkle in 3 tablespoons flour and stir 1 minute until it looks pasty and smells toasty — not raw flour.

3. 3

   Whisk in 4 cups chicken or vegetable broth until smooth. Add 2 cups diced potatoes, 3 cups corn kernels, and ½ teaspoon thyme. Simmer uncovered 15 minutes until a potato cube is tender all the way through with no hard center.

4. 4

   Stir in 1 cup milk or half-and-half and warm gently — don't hard-boil or it can curdle. Season with salt and pepper. Ladle into bowls and top with the bacon and sliced green onions. You want thick, creamy corn chowder with soft potatoes in every spoonful — not thin broth or crunchy undercooked potato cubes.