Back Bay Corn Chowder

• 8 slices bacon, cut into 1/2 - inch dice
• 1 cup onion, finely chopped
• 3 celery ribs, finely chopped
• 1 12 teaspoons dried thyme
• 12 cup all-purpose flour
• 4 cups chicken or 4 cups vegetable broth
• Tabasco sauce
• 4 cups red potatoes, diced
• 1 (16 ounce) package frozen white corn, defrosted (I used 2 15.25 ounce cans sweet corn, drained)
• 1 cup heavy cream

1. Cook the bacon in a large skillet over medium heat until crisp.
2. Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften.
3. Add the flour and cook, stirring, over medium heat for 3 minutes.
4. Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring mixture to a boil.
5. Transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker.
6. Add the potatoes and corn.
7. Cover and cook on high for 3 hours or low for 6-7 hours.
8. At the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes.
9. Season with salt and Tabasco.
10. Serve the chowder hot.

bacon, onion, celery, thyme, flour, chicken, tabasco sauce, red potatoes, frozen white corn, heavy cream

Taken from www.food.com/recipe/back-bay-corn-chowder-400043 (may not work)