First prepare the main ingredients: clean the panicles and shell them, chop up the garlic and onion, peel the potatoes and cut them into cubes.
Brown the garlic and onion in a pan with the butter, then add the cornstarch, pepper and paprika and toast lightly.
Add the potatoes and the broth and cook for about 15 minutes over low heat.
Add the corn and cook for another 10 minutes, then take half of the soup and shake it with a blender, then pour it back into the saucepan together with the rest.
Mix well, stir in the milk and season with salt.
Pour the chowder into a bowl, then toast the bacon cut into strips in a non-stick pan and use it to garnish.
Also decorate with chopped basil (or chives), then serve the corn chowder.
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