Corn Chowder

I received a request for my corn chowder recipe after I posted a lot of pictures and videos of our trip to Old McCaskill's Farm. We joined in the fun at the Grits Mill, shelling/shucking corn. The kids had a blast! So, as requested... here's my recipe.

Corn Chowder

1/2 cup diced bacon

1 cup diced sweet onion

1/2 cup carrots, sliced

1/2 cup celery, sliced

1 tablespoon flour

4 potatoes, peeled and cubed

4 cups chicken broth

3 cups corn

1 1/2 cups half-and-half, or heavy cream... your choice

1/4 teaspoon basil

1 teaspoon fine kosher salt

1/2 teaspoon black pepper

Cook bacon in a large pot until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion, carrots and celery to bacon fat and cook, stirring, until onion is softened. Stir in flour until well incorporated. Pour in the broth a little at a time, stirring until smooth. Add potatoes and corn. Simmer, covered, until potatoes are just tender, about 20 minutes. Add cream and simmer, uncovered, 10 minutes. Return bacon to the pot and stir. Season with basil, salt and pepper.