Corn Chowder

Ingredients

• •4 slices bacon, diced
• •1 medium onion, diced
• •3 cloves garlic, minced
• •3 medium potatoes, diced
• •4 cups corn kernels, fresh or frozen
• •4 cups chicken or vegetable broth
• •1 cup heavy cream
• •2 tablespoons butter
• •2 tablespoons all-purpose flour
• •to taste salt and black pepper
• •2 tablespoons fresh chives, chopped

Directions

1. 1Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving 2 tablespoons of bacon fat in the pot.
2. 2Sauté diced onion and minced garlic in the bacon fat for 3 minutes until softened.
3. 3Melt butter, sprinkle flour over it, and stir for 1 minute to create a roux, then gradually whisk in broth to avoid lumps.
4. 4Add diced potatoes and 3 cups of corn kernels, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
5. 5Blend the remaining 1 cup of corn kernels with heavy cream using an immersion blender or regular blender, then stir into the soup.
6. 6Stir in the cooked bacon, season with salt and pepper to taste, and simmer for 5 more minutes.
7. 7Ladle into bowls and garnish with fresh chives before serving.

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