Bacon Corn Chowder

¾ cups Crumbled Bacon
1 whole Onion, Chopped
2 whole Carrots, Chopped
5 cups Chicken Stock
5 whole Potatoes, Peeled And Diced (I used Yukon gold)
3 cups Corn, Fresh Or Frozen
¼ teaspoons Turmeric
½ teaspoons Dried Thyme
¼ cups Butter
1-½ cup Milk (or cream)
2 Tablespoons Cornstarch
salt and pepper to taste

Directions:
Cook bacon until crisp, remove from pan and chop well.

Add 2 tablespoons of the bacon grease (or vegetable oil if you are vegetarian and didn’t use the bacon) to large pot. Add onions and cook until soft, add carrots and cook for 5 minutes more.

Stir in chicken stock then add potatoes, corn and bacon. Add turmeric and thyme. You can now add the 1/4 cup butter, but it is entirely optional.

Cook until potatoes and carrots have softened, then stir in milk or cream.

Let heat, then remove half a cup of liquid, let it cool a bit and then whisk in cornstarch. Add cornstarch mixture to chowder, stir well.

Allow chowder to heat for 5 minutes more, then serve.