6 slices bacon, chopped
1 white onion, diced
3 cloves garlic, minced
2 cups chicken broth
3 cups whole milk, divided
1 can (14.75 oz.) Libby’s Cream Style Sweet Corn
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) Libby’s Sliced Carrots, drained
1 teaspoon salt
1 teaspoon pepper
3 tablespoons cornstarch (to thicken chowder)
1. Heat large pot over medium-high. Add bacon; cook 5 minutes until browned and crispy. Using slotted spoon, remove bacon and place on a plate lined with paper towels, leaving bacon grease in pot. Set cooked bacon aside.
2. Add onion and garlic to pot. Cook 3 minutes until soft and fragrant.
3. Add broth, 2 1/2 cups milk, both corn, carrots, salt and pepper. Mix well. Bring to a boil, then reduce heat and simmer 10 minutes.
4. In small cup, whisk cornstarch with remaining 1/2 cup milk. Once fully mixed, stir into soup. Remove from heat and let thicken 5 minutes. Serve with bacon crumbles on top.