Thick Corn Chowder Recipe with Bacon

Instructions:

1. Place the diced bacon in your Dutch oven over medium heat. Cook until the bacon is crisp and the fat has rendered. Remove the bacon bits with a slotted spoon, leaving the fat behind.
2. Add the diced onions to the bacon fat. Cook for 5-7 minutes until translucent and slightly golden. Stir in the minced garlic and cook for 60 seconds until fragrant.
3. Add the butter to the pot. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly, to create a blond roux. Note: Don't let it brown; we want a light color for the corn flavor to shine.
4. Slowly pour in the chicken broth while whisking vigorously. Do this in small splashes to ensure the mixture is smooth and lump free.
5. Stir in the cubed potatoes and dried thyme. Bring the mixture to a gentle simmer, cover the pot, and cook for 12-15 minutes until the potatoes are fork tender.
6. Stir in the corn kernels, creamed corn, and half and half. Simmer for another 5-10 minutes until the chowder thickens and coats the back of a spoon.
7. Remove the pot from heat. Stir in the salt, cracked black pepper, and fresh lemon juice.
8. Ladle the soup into bowls and garnish with the reserved crisp bacon bits.