This isn’t a thick chowder. I purposefully make mine on the thin side. If you want a thicker chowder cut down on the amount of chicken broth used. I used chicken broth I had previously made and canned.
Boil ears of corn for 3 minutes then remove from water. Once cool enough to handle, slice corn from cobs as close to cob as possible. Place corn in bowl and save for later. Reserve cobs.
In a large pot (dutch oven size will do) Simmer potatoes, celery, and carrot in chicken broth with bay leaves and thyme for about 25 minutes You may also break up the corn cobs and throw them in the pot to add flavour too ( I chose to save these for corn cob jelly$.
While the broth and potato mixture is simmering, cut 4 slices of bacon into pieces about 1/4” and fry until crispy.
Once bacon is crispy, remove the bacon from the grease and put it in a paper towel lined bowl or plate but leave the grease in the pan.
Add 2 butter to the bacon grease. Over medium heat sauté the bacon grease, butter and garlic for 2 minutes.
Slowly add flour to bacon grease, butter, garlic mixture and cook on medium heat approximately 3-5 minutes until golden. (Make a roux).
About this time the broth should be ready. Remove the bay leaves, corn cobs, thyme and discard. Take a ladle of broth and whisk it into the roux.
Whisk the roux into the broth mixture and simmer until it starts to thicken slightly.
Gradually whisk in the milk and cream.
Keep stirring and bring back to simmering.
Add corn and bacon then simmer for about 5 minutes. Add salt and pepper.