Salem Tavern Maryland Corn Chowder

Dice the bacon into small pieces and cook in a large pot over medium-high heat until crispy, about 8 minutes, stirring occasionally. Remove with a slotted spoon and set aside, reserving 3 tablespoons of bacon fat in the pot.

Add the diced onion to the hot bacon fat and sauté until softened and translucent, about 5 minutes, stirring frequently.

Sprinkle the flour over the onions and stir constantly for 2 minutes to create a roux, allowing it to turn light golden.

Slowly pour in the chicken stock while whisking constantly to avoid lumps, then bring the mixture to a gentle simmer.

Add the peeled and diced potatoes to the pot and simmer for 8 minutes until just beginning to soften.

Stir in the creamed corn and fresh or frozen corn kernels, then continue simmering for 5 minutes.

Pour in the heavy cream and return the cooked bacon to the pot, stirring well to combine.

Season with salt, black pepper, and a pinch of oregano, then taste and adjust seasonings as needed.

Simmer for an additional 8 minutes until the potatoes are completely tender and the chowder has thickened slightly. Add hot pepper sauce to taste and serve hot.