Hearty Homemade Creamy Corn Chowder Recipe

Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.

Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes.

Stir in the diced potatoes, thyme, pepper, and salt. Cook for 2 minutes, stirring occasionally.

Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 to 15 minutes.

In a small bowl, whisk together the flour and half-and-half (or cream) until smooth. This creates a slurry to thicken the chowder.

Stir the corn kernels into the simmering soup. Cook for 5 minutes.

Slowly whisk the flour and cream mixture into the chowder. Continue to cook, stirring constantly, until the soup thickens, about 3 to 5 minutes. Do not let it boil rapidly once the cream is added.

If you used canned corn, stir in any reserved liquid now for extra corn flavor. Taste and adjust salt and pepper as needed.

Serve the **best corn chowder recipe** hot, topped with the reserved crispy bacon and fresh chives or parsley.