Chunky Herbed Potato-corn Chowder with Bacon

The art of cooking with lavender- NancyBaggett
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Heartwarming and hearty, this home-style chowder is perfect for a cool weather lunch or supper.

INGREDIENTS

• 6 or 7 slices smoked bacon
• 1 large onion and 1 large celery stalk, chopped
• ¾ teaspoon each coarsely ground dried culinary lavender buds and dried thyme leaves
• 3½ cups canned reduced-sodium chicken broth
• 2 cups peeled and cubed (1/3-inch) Yukon Gold, red bliss or other boiling potatoes
• ¼ tsp each black pepper and sea salt, plus more to taste
• 1½ cups rinsed and drained frozen yellow corn kernels
• 1 cup table cream or whipping cream

INSTRUCTIONS

1. Fry the bacon slices in a large skillet over medium-high heat, turning occasionally, until they are just cooked through and nicely browned. Transfer them to paper towels; let drain until cool enough to handle, then finely crumble into bits. Put 2½ tablespoons rendered bacon fat in a 3- to 4-quart soup pot or saucepan; discard the rest.
2. Place the pot over medium-high heat. Stir in the onion and celery. Cook, stirring frequently, 3 or 4 minutes, or until the onion begins to soften. Stir in the lavender and thyme and cook, stirring, 1 minute longer.
3. Immediately stir in the broth, potatoes, pepper and salt. Bring to a boil over high heat. Reduce the heat to a gentle boil and cook, uncovered, stirring occasionally, for 12 to 15 minutes, until the potato is cooked through.
4. If desired, with a potato masher, or the back of a large spoon, mash about ½ cup potatoes to slightly thicken the soup. Stir in the corn, crumbled bacon (reserve a little for garnish, if desired, and cream and continue cooking, uncovered, about 5 minutes longer to reheat and allow the flavors to mingle.
5. Taste and add salt and more pepper if desired. Thin the soup with a little hot water, if desired. Serve immediately, or cover and refrigerate for up to 3 days. Reheat over low heat, stirring frequently, to prevent burning. Garnish with reserved crumbled bacon, if desired. Makes 4 or 5 main-dish servings.