16 oz bacon, chopped
1 large yellow onion, diced
4 large garlic cloves, minced
6 sprigs fresh thyme, leaves only, minced
2 lbs small red potatoes, diced
1/4 cup all purpose flour
6 cups chicken stock
2 cups half and half
3 cups fresh or frozen sweet corn
1 tsp seasoned salt (I use Slap Ya Mama seasoning)
cayenne pepper, to taste
salt and black pepper, to taste
2 cups shredded cheddar cheese, divided
chopped crispy bacon, for topping
chives, for topping
Over medium heat, Add the bacon and cook until crispy, stirring often. Remove half of the bacon grease from pan. Optional: Set aside a little cooked bacon for topping the soup once finished.
Add onion and cook for 5 minutes. Add garlic and thyme and cook for 30 seconds. Add red potatoes and sprinkle flour on top of potatoes. Stir to coat everything well.
Pour in the chicken stock and bring to a boil and boil about 12 minutes, until the potatoes are soft. Use a potato masher to roughly mash potatoes once cooked - this makes a thicker chowder. You want to leave some small chunks of potatoes when you are done roughly mashing.
Add the half and half and corn to soup. Season with seasoned salt, cayenne pepper, salt and pepper to taste. Bring to a simmer and cook for 5 more minutes.
Add cheese and stir to combine. Serve topped with chives, more cheese and crispy bacon!