Corn chowder with maple bacon

Name: Corn chowder with maple bacon
Prep time: 20 min
Cook time: 40 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 375 g maple bacon, cut into large pieces; Olive oil; 1/2 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 3 celery stalks, sliced; 2 peeled carrots, sliced; 1/4 cup flour; 5 cups chicken broth; 3 cups frozen corn; 237 ml 15% country cream; 10 baby potatoes, cut in 4; 1/2 tablespoon Italian spices; Salt and pepper from the mill

Preparation 20 min
Cooking 40 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

375 g maple bacon, cut into large pieces
Olive oil
1/2 yellow onion, finely chopped
3 garlic cloves, finely chopped
3 celery stalks, sliced
2 peeled carrots, sliced
1/4 cup flour
5 cups chicken broth
3 cups frozen corn
237 ml 15% country cream
10 baby potatoes, cut in 4
1/2 tablespoon Italian spices
Salt and pepper from the mill

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Preparation

In a large saucepan over medium heat, add the bacon, a thin drizzle of olive oil and cook,stirring occasionally, 7 to 8 minutes, until the bacon is crispy. Using a slotted spoon, remove the bacon and set aside in a bowl. Remove 3/4 of the fat in the pan.
Add the onion and garlic and drizzle a thin stream of olive oil. Cook 3 to 4 minutes, stirring.
Add the celery and carrots and drizzle a thin stream of olive oil. Cook 7 to 8 minutes, stirring.
Add the flour, mix and cook for 1 minute, stirring. Pour in the chicken broth and whisk to break up lumps.
Add the rest of the ingredients and the bacon, season with salt and pepper and mix. Bring to a boil, reduce heat to low and cover, leaving 1cm uncovered. Simmer for 20 minutes, stirring occasionally!