Freezer Aisle Corn Chowder

This recipe was created  by the fabulous Karin Calloway, so you can take advantage of frozen convenience products. While these products save you time, they also allow you to create a rich and filling homemade soup. Using frozen  whole kernel corn and diced Southern-style hash brown potatoes keeps your time at the cutting board to a minimum.

This flavorful chowder can be prepared from start to finish in 30 minutes. Add a tossed salad and rolls, and dinner is served.

* 3 slices bacon

* 1 cup  chopped onion

* 2 ribs celery, chopped

* 1 clove garlic, minced

* 1/4 cup flour

* 1 bay leaf

* 2 14.5-ounce cans low sodium chicken broth

* 3 cups diced potatoes or frozen Southern style hash browns

* 2 cups frozen whole kernel corn

* 1/2 teaspoon dried thyme

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* Dash cayenne, optional

* 1 16-ounce can cream-style corn

* 1 cup whipping cream

Fry bacon in a Dutch oven over medium high heat, until crisp. Remove and let drain on paper towels. Add onion and celery to bacon grease and saute 2 to 3 minutes. Add garlic and saute 1 minute. Add flour, stirring, 1 minute. Add bay leaf and 1 can of the chicken broth, stirring until smooth.

Add remaining can of broth, diced potatoes, frozen corn, thyme, salt, black pepper and cayenne, if desired. Cover and bring to a boil. Reduce heat and simmer, covered, 15 minutes. When potatoes are tender, stir in cream-style corn and whipping cream and heat through. Do not boil.

Makes 6 to 8 servings.