Boston Corn Chowder

Ingredients

Fresh parsley

2 tablespoons, finely chopped

Bay leaf

1

Dried thyme

1/2 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon

All-purpose flour

1/4 cup

Milk

2 cups

Chicken broth

4 cups

Fresh corn kernels

4 cups

Potatoes

2 cups, diced

Celery

1 cup, diced

Onion

1 cup, diced

Bacon

6 slices, chopped

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, and set aside, leaving the bacon grease in the pot.
2. Add the diced onion and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the diced potatoes, fresh corn kernels, chicken broth, salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the potatoes are tender.
4. In a separate bowl, whisk together the milk and all-purpose flour until smooth. Gradually stir this mixture into the pot, ensuring to stir constantly to avoid lumps.
5. Continue cooking the chowder on low heat for an additional 10 minutes, or until it thickens to your desired consistency.
6. Remove and discard the bay leaf.
7. Serve the Boston Corn Chowder hot, garnished with the crispy bacon and chopped fresh parsley.