bacon potato and corn chowder

At this point, I’m tired of so many things about winter. I’m tired of shoveling the walks. I’m tired of bundling the kids up every time we need to go somewhere. I’m tired of getting stuck in the slush that collects at the bottom of my driveway thanks to the snow plow. But one winter thing I never get tired of is soup for dinner! For me, it never really stops being soup season (I make soup for dinner in July), but it is especially comforting in the winter to cozy up with a big bowl of warm soup. This bacon potato and corn chowder is just a nice bowl of comforting, delicious warmth!

Bacon Potato and Corn Chowder
adapted from Life {Made} Simple

1 tbsp. all-purpose flour
1 tbsp. butter
1 c. whole milk or half & half
4 c. or (1) 32 oz. box chicken broth
3 slices of thick-cut bacon, cooked until crisp and diced
½ c. medium-sharp cheddar cheese, grated
3 russet potatoes, rinsed, peeled (optional) and cubed into 1″ chunks
2 c. fresh corn
1 yellow onion, diced
1 clove garlic, minced
1 tsp. sea salt + a pinch for sweating
1 tsp. freshly ground black pepper
¼ tsp. cayenne pepper

Set a large stock pot or dutch oven over medium-low heat. Add butter and melt. When butter has melted add onion and a pinch of salt. Cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 3 more minutes.

Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 30 minutes or until potatoes are tender.

Once the potatoes are tender and the soup has thickened, turn heat off. Add in cheddar cheese and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.