Easy Corn Chowder

I love to make soups for dinner, especially in January. That’s why we’re featuring soups all month! And who doesn’t love a creamy yummy corn chowder?! This was easier than I thought it would be!

Ingredients

• 4 slices thick-cut chopped bacon

• 2 TBS butter

• 1/2 small finely diced sweet onion

• 2 stalks finely diced celery

• 1 pressed clove garlic 

• Sea salt and freshly ground pepper to taste

• 1/4 cup flour

• 5 cups low-sodium chicken broth

• 2 medium russet potatoes, peeled and cut into small cubes

• 3 cups corn kernels

  • Fresh from 5 ears of corn, canned and drained, or frozen thawed and drained.

• 1 can creamed corn

• 1 TBS honey

• 1 cup heavy cream

• 1 cup shredded cheddar cheese

Directions

• Fry bacon in the bottom of a large heavy soup pot over medium heat. Stir until the bacon is browned and almost crispy

• Drain or spoon off all but 3 tablespoons of the fat

• Stir in the butter until melted

• Add in the onion and celery; cook, stirring occasionally until they become tender, about 5 minutes.

• Add in the garlic and sauté until fragrant, Season with salt and pepper.

• Sprinkle the flour in and make a paste. Cook a minute or two.

• Pour in the chicken broth along with the potato, corn, honey; bring to a boil, then reduce heat to a gentle simmer.

• Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.

• Add in the heavy cream.

• If you prefer a creamier soup, puree the soup in a blender until it reaches the desired consistency.

• Stir in the shredded cheese until melted.

• Top with parsley, a sprinkle of shredded cheese and/or extra bacon!

• ENJOY!

~Brooke