4 slices of lean bacon, cut into 1/2 inch pieces

2/3 cup finely chopped onions

2 carrots, sliced thin

2 ribs of celery, sliced thin

2 bay leaves

1 pound of russett potatoes, peeled and cut into 1/3-inch dice

2 cups chicken broth

2 cups milk

2 cups frozen or fresh corn kernels

cayenne to taste

sour cream as an accompainment, if desired
 

In a large, heavy saucepan, cook the bacon over moderate heat, stirring, until it is crisp,
transfer it to paper towels to drain, and reserve it.

To the fat add the onion, the carrot, the celery, the bay leaves, and salt and pepper to taste
and cook the mixture, stirring, for 5 to 10 minutes, or until the vegetables are crisp and tender.

Add the potatoes, and broth, and bring the mixture to a boil,  and simmer it, covered, for
10 to 15 minutes, or until the potato is tender.

Add the milk and corn and simmer the mixture for 3 minutes, or until the corn is tender.
Discard the bay leaves, transfer about 2 cups of the mixture to a blender or a food
processor, and puree it.  Add the puree to the pan with the cayenne and stir the chowder
until it is combined well.

Divide the chowder between bowls and top with the sour cream and reserved bacon.

Serves 4.

Gourmet Magazine