A good chowder for a cold rainy evening. I took the basic recipe and made a few changes per family preference. I cooked 8 slices of bacon, drained, chopped and set aside. In the bacon drippings I sauted the onion, celery, 2 cloves garlic, 6 sprigs fresh thyme and about 4 small basil leaves chopped. I cut the kernels from 6 ears of fresh, frozen, corn (from the summer) and diced 6 medium sized potatoes. To a large sauce pan I transfered the celery/onion mixture, added about 4 cups chicken broth and brought to a boil. After reducing the heat I added 1 cup heavy cream, 1 cup 1/2 & 1/2, potatoes and corn and cooked, till the potatoes were soft, about 8-10 minutes. I then put about 2-3 cups of the potato/corn mixture in a blender and blended till smooth and creamy. I added this back to the sauce pan with the remainder of the chowder. The blended corn and potatoes gave the chowder a thick rich consistency (I did not use the gravy packet). I added about 1/4 cup of chopped fresh parsley just prior to ladleing into individual bowls. This was served with shredded sharp cheddar, chopped bacon and scallions, sour cream (each to be added per taste) and fresh baked sour dough bread.
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