1 large Vidalia or any sweet onion, diced
2 stalks celery
2 large Idaho potatoes, diced
2 cups super sweet yellow corn (frozen, fresh or canned)
1 quart chicken broth
5 slices smoked bacon, diced
1 tablespoon olive oil
1 pint light cream (or 1/2 pint cream and 1/2 pint lowfat milk)
salt and pepper, to taste
1 sprig fresh thyme, or 1 teaspoon dried thyme
1 tablespoon cornstarch (optional)

In a large pot, add olive oil and diced bacon on medium heat. Let it cook until the fat has rendered and the bacon is crispy.

Meanwhile, chop onion and celery. Once the bacon has cooked, add onion and celery to pot and cook until soft. While the onion and celery cook, peel and dice your potatoes and add to the pot. Stir occasionally so nothing sticks to the bottom.

At this point, add thyme. once the potatoes have softened a little bit, add corn and chicken broth. Bring to a boil and let simmer until potatoes are tender. Add cream and salt and pepper to taste.

If chowder is not thick enough for your liking, mix cornstarch with a little bit cold water and add to chowder gradually to thicken the mixture.

Enjoy!

Submitted by: Kat. S