This recipe was a favourite at Gourmet Goodies. Serve this at lunch or dinner with your favourite sandwich for a hearty and filling meal.
In a heavy bottomed pot, melt butter.
Add bacon and cook until crispy.
Add corn, onion, celery, potatoes and dried thyme and sauté until tender (about 5 minutes).
Add flour and continue to stir until flour is combined and a roux is formed (a paste consistency).
Cook on low heat for 2 minutes stirring constantly.
Slowly add hot chicken stock, while constantly stirring to form smooth paste.
Add milk and cream and stir to blend evenly.
Simmer for approximately 15 minutes, to allow flour taste to cook out, and potatoes to be cooked through.
Adjust seasonings and consistency as required.