Corn Chowder by Shelly Young (The Chopping Block) (YouTube recipe)

Method

Dice the bacon and brown it in a pan over medium heat.
Dice the onion and celery, then add them to the pan and sauté until softened.
Dice the mushrooms and add them to the pan, cooking briefly until they release moisture.
Add the diced potato to the pan and stir.
Sprinkle the flour over the mixture and cook for 30 seconds to a minute, stirring constantly.
Gradually add chicken stock, stirring to avoid lumps.
Stir in the cider vinegar and let the soup simmer until the potatoes are tender, about 30 minutes.
Add the fresh thyme, frozen corn, and heavy cream; simmer for another 5–10 minutes.
Season with salt and black pepper to taste, adjusting as needed.
If desired, keep the cooked bacon crunchy and stir it in just before serving.

Crisp bacon first: Brown the diced bacon before adding the onion, celery, and mushrooms.
Roux timing: Sprinkle the flour over the mixture and cook for 30 seconds to a minute, stirring constantly, to form a smooth roux.
Gradual stock addition: Add the chicken stock gradually while stirring.
Finish with cream and corn: Stir in the heavy cream, frozen corn, and thyme, then simmer for another 5–10 minutes.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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