Corn Chowder

Ingredients

• 2 strips bacon, diced
• 1 Tbsp. butter
• ¼ onion, small diced
• 2 Tbsp. all-purpose flour
• 16 oz. chicken or vegetable broth
• 1 – 8oz. Green Giant® Corn and Butter Sauce
• 2 medium Yukon gold potatoes, small diced
• ¼ C. heavy cream
• 2 tsp. chopped fresh thyme
• ½ tsp. salt
• ¼ tsp. black pepper

Directions

1. Add the diced bacon to a large saucepan and turn on medium heat.
2. Cook until the fat has rendered, and the bacon is getting crisp, about 3 minutes.
3. Add the butter and onion and cook, stirring frequently, for 3-4 minutes until the onion is softened.
4. Add the flour and cook, stirring constantly, for 2-3 minutes.
5. Add about one-quarter of the broth. Stir to deglaze the bottom of the saucepan.
6. Add the remaining broth and bring to a simmer.
7. Cook, stirring occasionally, for about 5 minutes. The mixture will be slightly thickened.
8. Open the bag of corn and add it to the pot along with the potatoes.
9. Cover and keep at a simmer for about 15 minutes, until the potatoes are done.
10. Add the cream, thyme, salt and pepper and cook until the cream is heated.
11. Serve with fresh thyme and cooked, crumbled bacon if desired.