Back Bay Corn Chowder

Smoky, creamy, and sweet, this delicious warm-up filled with sweet corn, bacon, and potatoes is terrific to serve in mugs on a cold winter day. Cream and whole milk are my choices for this chowder; add them at the end of the cooking time to prevent separating.

Ingredients

• 8 strips bacon, cut into ½-inch dice (see savvy)
• 1 cup finely chopped onion
• 3 stalks celery, finely chopped
• 1½ teaspoons dried thyme leaves
• ½ cup all-purpose flour
• 4 cups chicken or vegetable broth
• Tabasco sauce
• 4 cups diced red potatoes (see savvy)
• One 16-ounce package frozen petite white corn, defrosted
• 1 cup heavy cream
• Salt

Instructions

cook the bacon in a large skillet over medium heat until crisp. Add the onion, celery, and thyme and cook over medium-high heat until the onion begins to soften. Add the flour and cook, stirring, over medium heat for 3 minutes. Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring the mixture to a boil.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the potatoes and corn. Cover the slow cooker and cook on high for 3 hours or on low for 6 to 7 hours.

at the end of the cooking time, stir in the cream, cover the slow cooker, and cook on low for an 

additional 30 minutes. Season with salt and Tabasco.

serve the chowder hot.

serves 8