Corn Chowder

Using either, fresh, canned, or frozen corn, this Corn Chowder recipe is easier than you think! And it’s SO SO yummy!

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

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 saute 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!