Corn Chowder

HAPPY FALL Y'ALL!!!!

It's that time of year again. -- Autumn.  Here at my house, the leaves are beginning to change and the temperature is starting to finally cool, which means it's time to bust out the soup bowls and cuddle up with a nice warm steamy bowl of soup.  This chowder recipe is sure to be a big hit.

Corn Chowder

8 slices bacon

1 large yellow onion

2 tablespoons butter

1/4 cup four

1 teaspoon salt

1/2 teaspoon pepper

6 cups chicken broth

3 cups diced potatoes (about 1 pound)

4-5 cups corn, fresh or frozen

1 cup whole milk

1 cup grated cheddar cheese

In a large pot, cook the bacon until crisp.  Remove bacon, and set aside.  Over medium heat, add the butter and onion to the bacon grease.  Cook until onions are translucent; about 10 minutes.

Stir in flour, salt, and pepper.  Cook for 3 minutes.  Slowly add the chicken broth and potatoes.  Bring to a boil.  Reduce heat and simmer uncovered 15 minutes, until potatoes are tender.  Add corn, milk, and cheese.  Cook for 5 minutes.  Serve hot, garnished with crumbled bacon.

STEP- BY- STEP

 Cook bacon in a large pot (I like to cut mine into pieces- it cooks faster) until nice and crispy.  Using a slotted spoon, remove the pieces of bacon and set them aside.  These will be used to garnish.

Over medium heat, to the bacon grease add 2 tablespoons of butter.  I like to let the butter melt then add

 1 diced yellow onion.  Cook until the onion is translucent (about 8 minutes or so).

 Now add 1/4 cup of flour

 1 teaspoon of salt

 and 1/2 teaspoon of black pepper.  Let this cook and brown for 3 minutes.

 Now Slowly stir in 6 cups of chicken broth.

 Once you have the broth all mixed in add 3 cups of diced potatoes.  Any kind will work.  I'm using red potatoes.  Once the potatoes are all in the pot, bring it to a boil, then turn down heat to medium-low and simmer uncovered for about 15 minutes to cook the potatoes.  Once they are tender,

 add 6 cups of corn (I'm using frozen straight from the freezer),

1 cup of whole milk

 and 1 cup of shredded cheddar cheese.

 Your mouth should be watering by now.  Good think you're almost done.

Once the cheese has melted and the corn is warm.  Ladle into soup bowls, garnish with crumbled bacon and serve.

 You can't get any better than this!  Well maybe if you had a nice fat piece of corn bread to go with it. . .