Corn Chowder

Ingredients

• 4 strips bacon ((cut into 1/2-inch pieces))
• 1 medium onion ((diced))
• 3 ribs celery ((diced))
• 2 medium carrots ((diced))
• 1 tablespoon minced garlic ((about 3 cloves))
• 1/4 cup flour
• 4 cups chicken stock
• 1 teaspoon salt
• 2 large Russet potatoes ((peeled and diced))
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning
• 5 cups corn kernels
• 1 cup heavy cream

Instructions

1. 1

   Heat a large pot over medium-high heat. Add the bacon and cook for 4-5 minutes until lightly browned and crispy. Remove the bacon to a bowl, leaving the fat in the pot, and set aside.

2. 2

   Add the onion, celery, and carrots to the pot and cook for 3-4 minutes. Add the garlic and cook for 30 seconds.

3. 3

   Add the flour and cook for 1 minute, stirring constantly.

4. 4

   While stirring constantly, pour in the chicken stock. Add the potatoes, salt, black pepper, and Italian seasoning, and bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until softened.

5. 5

   Add the corn and cook for 2 minutes, just enough to warm them up.

6. 6

   Finally, stir in the heavy cream and season with more salt and pepper to taste. Ladle into bowls and top with the bacon!