Tennessee Creamy Corn Chowder with Bacon – it’s award winning and hearty for a snowy night

I’ve made and served this many times for supper on a chilly winter night, at card club, when friends drop by for lunch and it’s always lapped up! Add half a sandwich and it’s a perfect meal.  A cook-off judge for a national competition tasted it at a friend’s home in Memphis once and told me it’s a winner and that I should enter the recipe – never did that, but I’m sharing it with you.

1/2 pound thick sliced bacon, cut into 1/2-inch pieces (Benton’s or Tripp’s Bacon)

3 medium carrots, diced

2 stalks celery, ribs removed and minced

1 teaspoon chopped green cayenne pepper (remove seeds and ribs for less heat)

1 cup yellow onion, diced

1 bay leaf

3-1/2 tablespoons butter

3-1/2 tablespoons flour

2-1/2 cups half and half

3 cups chicken broth (homemade makes a big difference)

4 ounces cream cheese, softened

1/2 teaspoon curry

1/2 teaspoon dried sage

2 large baking potatoes, peeled and diced

2 teaspoons chives, chopped

1 (15.25 ounce) can whole kernel corn, drained (I use white corn)

2 (15.25 ounce) cans creamed corn (I use white corn)

Sea salt and fresh cracked black pepper to taste

Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, onion, and bay leaf into the bacon grease; sauté for 5 - 10 minutes. (Note – if there was a lot of fat in the bacon, you may need to remove a little of the grease. Use your judgment.)

Meanwhile, melt the butter in a large pan over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly and don’t burn. Slowly whisk in the half and half; add the chicken broth and continue to whisk; bring to a simmer over medium-high heat. Cook for 5 minutes, whisking frequently. Add the bacon, sage, curry, cayenne pepper, cooked vegetables, potatoes, cream cheese, creamed corn, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk or half and half as needed to achieve desired consistency. Remove bay leaf and discard. Ladle into serving bowls and garnish with chopped chives.