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Corn Chowder


  • 6 slices bacon
  • 1 large white onion, chopped
  • 2 large carrots, chopped
  • 1/4 tsp. crushed red pepper
  • 3 cloves of garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 1 - 32 ounce box chicken broth or stock
  • 2 large Yukon gold potatoes, cubed
  • 1 Cup half and half
  • 16 ounces frozen corn kernels
  • 1/4 tsp. cayenne pepper
  • 1 bay leaf
  • Salt and black pepper to taste
 
In a medium pot sauté bacon over medium until fat has rendered and bacon is crispy. Remove bacon from pot and drain, reserving bacon drippings. Add chopped onion and carrot to bacon drippings and sauté until carrots are tender and onion is translucent, about 5 minutes. Add crushed red pepper and garlic to pot and sauté for another minute. Stir in flour until well combined and cook until it becomes blonde in color.  Stir in chicken broth and potatoes and simmer for about 10 minutes. 
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Finally, add half and half, frozen corn, cayenne pepper, and bay leaf.  Simmer for 15 minutes. 
 
Pour chowder into serving bowl or bread bowl and garnish with reserved, crumbled bacon.