Creamy Corn Chowder is a summer favorite blending sweet corn, potatoes and fresh thyme.
In a large pot or dutch oven, over medium-high heat cook bacon until browned. Remove bacon to a plate covered in paper towel.
In the bacon fat saute the onions, celery, potatoes and thyme until soft, about 5 minutes. Add garlic and saute for another minute.
Add flour to onions, celery, potatoes and garlic. Stir until all flour is absorbed, about 3 minutes.
Add corn and broth and bring to a boil. Reduce to a simmer for 15 minutes or until potatoes are tender.
Pour in cream, salt, pepper and cayenne. Stir to combine and bring to a simmer for about 10 minutes, stirring often. The chowder will begin to thicken up. Taste for seasoning.
Serve hot in bowls garnished with reserved bacon crumbles and chives.