Corn Chowder!

Here's another tasty treat for Tree. John says it's a waste of good potato soup; he doesn't like corn. If you like corn- follow the recipe. If you don't, omit the corn for bacony, potato soup! This recipe took less than 30 minutes, start to finish, and that included chopping frozen bacon, peeling taters, and copping the onion! Enjoy and let me know what you think!

Corn Chowder

What you need:
4 oz bacon (ends and pieces work well!)
2 onions, chopped
3-5 T. flour
32 oz Chicken Broth (1 box)
2-3 potatoes, peeled and diced
Sack of frozen corn or two cans, drained
1 c heavy cream (half n half will work in a pinch)
Salt and Pepper to taste
Cilantro & Parsley
Green Onion – Chopped
Green & Red Peppers (optional)

What you do:
1. In a heavy stockpot fry up the bacon over medium to medium-high heat. Keep frying, even past the time you think it’s crispy crisp (Bacon tends to wilt when you add the broth and cream, so make sure it's super crispy without being charred.). When it’s crispy, toss in the onions and cook till translucent.
2. If it looks like there’s too much bacon grease in the pan, skim some off. If not, just add your flour to the onion/bacon mixture, stir with a whisk, till roux matures. This could be about five to seven minutes- stir constantly. Slowly add chicken broth. Add a little, stir to heat, add a little more. Continue till all chicken broth has been added and is bubbly. Add taters and let cook for about ten minutes or so, till taters are tender.
3. Once taters are tender turn heat to medium low. Add heavy cream (or half n half, if you must) and stir gently to heat, but do not boil! Salt and pepper to taste; add parsley and cilantro. Garnish with chopped green onions. You may want to float some thinly sliced green or red peppers.
4. Once heated, serve up in mugs or heavy bowls. This makes enough to feed 6-8 really hungry adults. It refrigerates well. Remember not to boil when reheating or cream will break. If you freeze to serve at a later date, use extra care when reheating.