Creamy Corn Chowder

1. 1

   Cook and stir bacon in medium saucepan on medium heat until crisp.

2. 2

   Remove from heat with slotted spoon; drain on paper towels.

3. 3

   Discard all but 1 Tbsp.

4. 4

   drippings from pan.

5. 5

   Add onions and garlic to reserved drippings; cook on medium-low heat 5 min.

6. 6

   or until onions are crisp-tender, stirring frequently.

7. 7

   Stir in flour; cook and stir 2 to 3 min.

8. 8

   or until bubbly.

9. 9

   Gradually stir in broth.

10. 10

    Add potatoes; bring to boil on medium-heat.

11. 11

    Simmer on medium-low heat 15 min.

12. 12

    or until potatoes are tender, stirring frequently.

13. 13

    Use potato masher to carefully smash most the potatoes.

14. 14

    Stir in corn; cook 4 min.

15. 15

    Add 3/4 cup cheese and 2 Tbsp.

16. 16

    parsley; cook and stir 3 to 5 min.

17. 17

    or until cheese is melted.

18. 18

    Serve soup topped with bacon, remaining parsley and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.