Potato and Corn Chowder

INGREDIENTS		10-12 Servings
2 oz.		Butter
1/2 cup		Smoked bacon, diced
2/3 cup		Onions, diced
2/3 cup		Celery, diced
1/3 tsp.		Thyme leaves
1/2 cup		Flour
1 qt.		Chicken stock
1 cup		Corn kernels
1 1/2 cups		Potato, peeled, cut into small dice
2/3 cup		Heavy cream
to taste		Salt
to taste		Fresh ground black pepper
to garnish		Minced chives

METHOD
1.	In a large soup pot, melt butter, add bacon and sauté until bacon is cooked. Add onion, celery and thyme leaves; continue to cook for 2 to 3 minutes. Add flour and stir to create a "roux". Cook "roux" for 3 minutes, while stirring. Add chicken stock and bring to a simmer. Add potatoes. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer 20 - 25 minutes over low heat. Add corn and continue to simmer for 10 minutes. Stir in cream. Season with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives. Serve a crusty French bread and Tabasco Sauce.

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