1 lb. bacon
1 stick butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 c. all-purpose flour
3 c. corn kernals, fresh or frozen
3 c. chicken stock
1 bag cubed hashbrown style potatoes
2 c. half and half
pinch freshly grated nutmeg
kosher salt and freshly ground black pepper

**shredded chicken may be added if you’d like**

Fry bacon in skillet. Take out and drain on paper towel. Melt half stick butter in with bacon grease over medium heat. Add the onion, carrot, celery, and garlic and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned, set aside to cool to room temperature.
Meanwhile, combine the corn, potatoes and chicken stock in a stockpot and bring to a boil. Simmer for 10 minutes. Pour the roux in slowly with the bowling stock whisking as you go so it doesn’t clump. Return to the heat and bring to a boil. The mixture should become thick.

Stir the half and half, nutmeg, salt and pepper to taste into the chowder.