A hearty and creamy chowder featuring potatoes and corn, perfect for a comforting meal.
Cook the bacon in a large saucepan over medium heat until crispy, then remove and set aside.
For extra crispiness, cook the bacon slowly over medium heat.
In the same saucepan, sauté the onion and celery in the bacon drippings until softened.
Stir frequently to prevent burning and ensure even cooking.
Add the potatoes, chicken broth, and corn to the saucepan. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cut the potatoes into uniform pieces for even cooking.
In a mixing bowl, whisk together the flour, milk, and mayonnaise until smooth.
Ensure there are no lumps in the mixture for a smooth chowder.
Stir the creamy mixture into the saucepan and cook until the chowder thickens.
Stir continuously to prevent the chowder from sticking to the bottom.
Serve the chowder hot, garnished with the crispy bacon.
Add a sprinkle of fresh herbs like parsley for extra flavor and color.
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