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Creamy corn chowder

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Warm up on the cold winter nights with this yummy chowder.

6 bacon slices, cooked and chopped
2 tbsp. bacon fat
1 medium onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
3 red potatoes, diced
1 bag (1 lb) frozen corn, room temp.
1 tsp. thyme
Salt and pepper
1/3 cup flour
6 cups chicken broth
1 bay leaf
1 cup half & half

Over medium heat, combine bacon fat, bacon, and veggies (except the corn). Cook for about 5 minutes, then add in the potatoes, corn, and seasonings. Slowly stir in the flour to thicken and cook for another 3 minutes. Add in the broth and bay leaf. Bring the mixture to a boil, then reduce to a simmer and cook for 25 minutes. Remove the bay leaf and add in the half & half. Stir well before serving.

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