Mom's Diner Corn Chowder

• 1/2 lb bacon chopped small
• 1 tbsp butter
• 1 cup seasoning blend
• 2 medium coarse shredded carrots
• 3-4 sprigs thyme
• 2 bay leaves
• 3 c 2% milk
• 2 c chicken stock
• 2lb bag frozen corn kernels
• 1/2 t dry parsley or 2T fresh chopped
• salt, pepper, Tony's to taste
• 1 T cornstarch + 1 T water (slurry)

Directions:

1. Render down the bacon until crispy and set aside on napkins to drain.
2. Remove bacon drippings from pan, reserving 1 T of the "grease".
3. Add butter, seasoning blend, and carrots, sauteing until vegetables are tender 5-7 minutes.
4. Add thyme sprigs, bay leaves, milk, and stock.
5. Watching carefully, bring just to a boil then turn heat down low enough to maintain a slow simmer for 15 minutes, stirring frequently.
6. Add parsley and seasonings.
7. Stir in slurry and allow to simmer another 5 minutes to thicken slightly.
8. If too thick you can add water, too thin add another slurry repeating 5 minute simmer if you do so.
9. Add corn and crisped bacon then simmer another 10 minutes.
10. Serves well with garlic bread, croutons, or crackers.

For a vegitarian version skip the bacon, use 1T butter in place of the bacon renderings and vegetable stock instead of chicken stock.