Corn chowder with maple bacon and potatoes

Name: Corn chowder with maple bacon and potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 375 g (about ¾ lb) maple bacon, cut into large pieces; Olive oil; ½ yellow onion, finely chopped; 3 garlic cloves, finely chopped; 3 celery stalks, sliced; 2 peeled carrots, sliced; ¼ cup (60 ml) flour; 5 cups (1.25 L) chicken broth; 3 cups (750 ml) frozen corn; 1 cup (250 ml) 15% table cream; 10 large baby potatoes (about 500 to 600 g), quartered; ½ tablespoon (7.5 ml) Italian seasoning; Salt and freshly ground pepper

Preparation 20 min
Refrigeration 3 to 4 days
Cooking 40 min
Servings 6 to 8
Freezing Absolutely

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Ingredients

375 g (about ¾ lb) maple bacon, cut into large pieces
Olive oil
½ yellow onion, finely chopped
3 garlic cloves, finely chopped
3 celery stalks, sliced
2 peeled carrots, sliced
¼ cup (60 ml) flour
5 cups (1.25 L) chicken broth
3 cups (750 ml) frozen corn
1 cup (250 ml) 15% table cream
10 large baby potatoes (about 500 to 600 g), quartered
½ tablespoon (7.5 ml) Italian seasoning
Salt and freshly ground pepper

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Preparation

In a large saucepan over medium heat, add the bacon and 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. Pour off ¾ of the fat in the pan.
Add the onion and garlic and drizzle with a thin stream of olive oil. Cook 3 to 4 minutes, stirring.
Add the celery and carrots and drizzle with a thin stream of olive oil. Cook 7 to 8 minutes, stirring.
Add the flour, stir and cook for 1 minute, stirring. Pour in the chicken broth and whisk to break up any lumps.
Add the rest of the ingredients and the bacon, season with salt and pepper and stir. Bring to a boil, reduce heat to low and cover, leaving 1 cm (½ inch) uncovered. Simmer for 20 minutes, stirring occasionally!