Cheddar Corn Chowder

2 strips of bacon
1 medium onion
4 medium potatoes (Yukon Gold are perfect)
2 c. chicken broth
2 c. fresh or frozen corn
2 c. whole milk
2 T all-purpose flour
1 c. grated cheddar cheese

This is a good base soup for lots of other add-ins. Try adding peas, cannelini beans, carrots, chicken. Stir in some chopped chard at the end for some great nutrition and color.

For vegetarians, use butter for the bacon fat, and up the salt a bit when you season. You can also reduce the calories by substituing water for the chicken broth. You can leave out the cheese to reduce the calories, too, but you will probably want a little butter, then. Don't substitute the whole milk, or your soup will be thin.

Chop bacon into small pieces, about 1/2". In soup pot, over low heat, cook the bacon well, rendering out as much fat as possible. You should have about 3 T. Remove bacon and drain. While bacon renders, finely dice the onion. Once the bacon is removed, add the onion to the same pan. Still over low heat, cook the onion for about 5 minutes, until very tender. While onions cook, dice the potatoes. When the onions are cooked add the potatoes, stirring to coat in melted fat. Add chicken broth. Raise heat to medium, and cook until potatoes are tender (maybe 10-15 minutes). Add corn and milk. When it boils, reduce heat to a simmer. In separate sealed container, mix flour with 2 T. water and 2 ice cubes. Shake vigorously until completely incorporated. Remove ice cubes and add to soup, stirring to incorporate. When slightly thickened, add cheese. Stir to incorporate completely. Add salt and pepper to taste. Serve with crumbled bacon on top as garnish.

Serving Size: makes 8 1 c. servings

Number of Servings: 8

Recipe submitted by SparkPeople user GIUGLIA.