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Render bacon until just crispy over medium heat.
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Add celery, onions and carrots and sweat until vegetables are soft.
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Turn heat down to medium low and add flour. Stir and cook for about 5 minutes.
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add corn, chicken stock, diced potatoes and salt and pepper. Simmer over medium low heat until potatoes are cooked, stirring frequently. If chowder becomes too thick, add a bit more stock. If chowder begins to stick to bottom, lower heat and cover.
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Once potatoes have fully cooked, add cream and bring to temp.
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Serve with crackers or toasted baguette.