Cheddar & Corn Chowder With Bacon Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 slices bacon (chopped)
• 2 large onions (peeled and chopped)
• 2 stalks celery (chopped)
• 1 cup cheddar cheese (grated)
• 4 cups milk
• 1 cup heavy whipping cream
• 2 tablespoons cornmeal
• 4 ears corn (kernels removed or 4 cups of frozen corn)
• 1 bunch parsley (chopped)
• salt & pepper (to taste)
• vegetable stock (optional)
• parsley

Recipe

• 1 cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
• 2 drain away about half of the fat in the pot then stir in the onions and celery. sauté for a few minutes until the vegetables soften.
• 3 add the milk and cream and heat through.
• 4 sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
• 5 add the cheddar cheese and stir through until melted.
• 6 add the corn and continue cooking just long enough to heat it through. taste then season as needed with salt and pepper.
• 7 stir in the parsley just before serving.