Corn Chowder Recipe

Corn Chowder

4 slices bacon, cut in 1 inch pieces
1 med. onion, diced
2 cloves garlic, minced
1 can whole kernel corn, drained and juice reserved
1 med. potato, peeled and diced
1 t. dried thyme leaves
1 T butter
2 T flour
1 cups milk
1 cup chicken broth
pepper

In a medium saucepan, cook bacon about half way. Add onions and garlic and cook until onions are translucent and the bacon is starting to brown. Add the corn, potatoes and thyme. Cook for another 2 or 3 minutes. Add the butter and when melted, stir in the flour. Cook for 1 minute and add the reserved corn liquid, chicken broth and milk. Let it come to a boil, reduce the heat and simmer until the potatoes are tender. Add more milk if needed for desired consistency. Taste for seasoning, adding pepper to taste and salt if needed.

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