Day 15 -Corn Chowder

Corn chowder is an amazing fall dinner that I love to make, because it is so easy to do. 

10 oz Frozen corn
1 large onion, diced
1 1/2 lbs baby red potatoes, cut into 1/4 inch pieces
6 oz bacon, chopped
4 cloves garlic, minced
4-5 tablespoons flour
2 tablespoons unsalted butter
1-2 tablespoons olive oil
6 cups chicken stock
2 cups milk
1 cup heavy cream
2 tablespoons minced parsley
2 teaspoons minced thyme
1 heaping tablespoon sugar
salt and pepper to taste

Chop the bacon into smaller pieces.  In a large stock pot or dutch oven,  cook bacon until most of the fat has rendered off and it is starting to get crispy, about 6-8 minutes. Remove the bacon and set aside. Reduce heat to low and add the onions and butter. Cover and cook until onions have softened, stirring occasionally, about 12 minutes.

Add the garlic and saute for 1-2 minutes. Make a roux by sprinkling the flour over the onions and whisk for a minute or two until the flour has heated and is combined with the butter and onions. Slowly whisk in the stock and bring to a simmer.

Add the potatoes, seasonings, whole milk, and 1/2 the cooked bacon(saving some for topping). Bring back to a simmer and cook over low heat for about 15-20 minutes, until potatoes are nice and tender. Add the corn and heavy cream, bring to a simmer again, and cook until corn kernels are tender, about 5-10 minutes. Serve topped with the chopped bacon and even some grated cheese.