Creamy Corn Chowder

Ingredients

• 6 slices bacon cut into 1-inch pieces
• 1  bay leaf 
• 2 stalks celery chopped
• 6 cups chicken broth 
• 1 lb corn kernels frozen thawed
• 1 teaspoon thyme leaves dried
• 0.3 cup flour all-purpose
• 1 cup half-and-half 
• 1 medium onion chopped
• 1 medium bell pepper red seeded chopped
• 3 medium potatoes diced red
• 8 servings salt and pepper 

Equipment

• pot

Directions

1. In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes.
2. Pour off all but 2 Tbsp. fat.
3. Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes.
4. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
5. Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
6. Slowly pour in broth, stirring constantly until smooth.
7. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
8. Remove bay leaf and stir in half-and-half. Cook until warmed through.