Corn Chowder

I had a few hours to myself this afternoon.  Dad, the boys, and Grandpa headed off to a boat show.  Now, what do you think most busy moms would do with a few hours to themselves?  Watch a movie, read a book, catch up on some scrap booking, take a NAP!?!  Nope, not me.  I cook!

We spent the weekend dining out so I decided it was time to get back in the kitchen.  I was feeling the need for something hearty and I had a loaf of multi-grain sour dough on hand that I picked up at Trader Joe's last night.  Sticking with the hearty theme, I opened a bottle of Sam Adams Chocolate Bock and decided on Corn Chowder.  I looked at several recipes and didn't really care for any of them, so I took a few ideas from each recipe and made up my own.

What you will need: 6 strips of bacon, 1 small onion, 1 stalk celery, 1 carrot, 2 potatoes, 3T butter, 1/2 cup flour, 3 cups chicken broth, 16 oz frozen corn, 2 cups half and half, salt and pepper, thyme

Use a kitchen shears to cut the bacon into pieces. Cook them in a Dutch oven or big soup pot.  Once the bacon is cooked, add the butter and vegetables and saute until the onions and celery are tender.  The potatoes and carrots may still be hard.  Add 1/2 cup of flour to make a rue or paste (absorb all the liquid).  Remove from heat and let cool.  Meanwhile, put the chicken broth and corn in a sauce pan. Bring to a boil, then simmer for ten minutes.  Once the rue is cool, bring back to the heat and slowly add the corn broth a little at time, whisking as you go to avoid lumps.  The soup will become very thick.  Leave on low heat.  Very slowly, heat the half and halt so if doesn't scald.  Stir the warm half and half into the soup.  Add salt, pepper, and thyme to taste. Leave on low heat until ready to serve.