Corn Chowder

1. 1

   Chop the bacon, onion, potatoes and celery keeping each separate. Set aside.

2. 2

   In a large pot over medium heat, brown bacon for about 5 minutes. Then add onion and garlic and saute for 5 minutes.

3. 3

   Stir in the chicken stock, potatoes, celery and salt. Cover and simmer until potatoes are tender, about 15 minutes.

4. 4

   In a small cup mix flour into the milk.

5. 5

   After 15 minutes of simmering, stir in the corn, cream of corn, milk-flour mixture and butter. Cook uncovered over low heat for 10 minutes, stirring occasionally until soup is thickened. Then add the cheese and stir until it is melted through. Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.