Ingredients
- 1/2 Onion diced
- 3 slices bacon sliced into 1/2-inch pieces
- 2 cups corn fresh or frozen
- 1 clove garlic minced
- 1 Tbsp All-purpose flour
- 1 cup Whole milk
- 4 cups Chicken broth
- 1 tsp salt
- 1/2 tsp Ground black pepper
- 1/2 tsp cayenne pepper
- 3 potatoes washed and cubed into 1/4-to-1/2-inch chunks
- 1/2 cup Sharp Cheddar cheese grated
- Chives roughly chopped
Servings:
Units:
Instructions
- Set a large stock pot over medium-low heat. Place the bacon and onion into the pot and cook for about 10 minutes until bacon has started to crisp up and the onion is tender and transparent. If desired, drain all but 2 tablespoons of the bacon fat from pot.
- Add the corn and garlic and cook for 2-3 more minutes, stirring often (careful not to burn the garlic).
- Sprinkle the flour into the pot and whisk until the flour has coated the veggies.
- Slowly add chicken broth, and then the milk. Be sure to add a little liquid at a time and whisk continuously to avoid lumpy soup base.
- Season with salt, pepper and cayenne.
- Turn heat up to medium-high and add the potatoes. Simmer for 25 minutes or until potatoes are tender. Once the potatoes are tender and the soup has thickened, remove from the heat.
- Sprinkle in the cheddar cheese and stir until incorporated.
- Spoon into individual bowls and top with chopped chives. Serve immediately.
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