Cheesy Corn Chowder with Bacon and Potatoes

I love a thick and hearty homemade soup.  Especially one that is full of flavor and so easy to make.  My Mom called it her stick to your ribs soup and I still hear her voice when I am making it.  I love the sweet crisp kernels of corn and the tender potatoes and that touch of bacon makes it the perfect chowder!  Serve it with homemade biscuits or corn bread and you’ll feel warm and cozy no matter how cold it is outside.

Cheesy Corn Chowder with Bacon and Potatoes

10 strips of bacon

3 tablespoons butter

4 tablespoons flour

1 sweet yellow onion, finely chopped

4 garlic cloves, minced

2 cups chicken stock

5-6 medium sized russet potatoes, cubed

    4 (10 ounce) cans of sweet whole kernel corn, drained  

1/2 teaspoon seasoned salt

2 cups heavy cream

2 cup of cheddar or Monterrey Jack cheese, shredded

salt and pepper to taste

In a large stockpot over medium-high heat, fry the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon; set aside.

Reduce the heat to medium, add the onions and butter, and cook for about 10 minutes, until the onions are translucent. Whisk in flour, salt, pepper and cook for 3 minutes, stirring constantly.

Add the chicken stock and potatoes. Bring to a full boil and then reduce heat and simmer uncovered for 15-20 minutes or until the potatoes are fork tender.

Add corn, heavy cream and cheese. Simmer for 20 more minutes, until the cheese is melted. Season with salt and pepper.  Serve hot with a garnish of crisp bacon.

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