1teaspoonminced fresh thyme or ¼ teaspoon dried thyme
2cans (8.25 ounces each) cream-style corn
2cupsmilk, cream or half-and-half
Kernels from 4 ears of corn (or about 3 cups of frozen corn kernels)
2tablespoonsminced fresh parsley
Salt and pepper, to taste
Optional garnish: additional cooked, chopped bacon; thyme or parsley
Instructions
Fry chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about 5 minutes). Discard bay leaf, stir in parsley, and season with salt and pepper, to taste.
Notes
If using milk instead of cream, I recommend whole milk for a creamy and rich taste and texture. I do not recommend skim milk or other reduced-fat or non-dairy varieties.If available, fresh corn off the cob is the most flavorful addition to this chowder. If it's not available, frozen corn kernels will also work.