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Cheesy Potato and Corn Chowder
Ingredients
1/2 lb bacon, cut into bite size pieces1 medium onion, diced
2 celery ribs, thinly sliced
2-3 cloves of garlic, minced
1.5 tsp dried thyme
1 tsp dried parsley
1 tsp of salt
1/2 tsp black pepper
1/3 cup all-purpose flour
4 cups chicken broth (low-sodium is my preference)
4 medium russet potatoes, peeled and chopped into bite-size cubes
1 cup frozen corn (thawed)
2 cups milk
2 Tbsp sour cream
1 cup shredded Colby Jack cheese
Instructions
Cook bacon over medium heat in a dutch oven or soup pot until done. Remove from pot leaving bacon grease behind.To the bacon grease, add onion, celery, garlic, and seasonings. Stirring frequently, cook these until softened (about 3-4 minutes).
Sprinkle flour over the veggies and stir. Allow to cook for another minute.
Gradually add broth, stirring the whole time. Add potatoes and cook on medium heat for about 15 minutes until potatoes are fork tender.
Add corn, milk and sour cream and let it simmer for another 5 minutes or so.
Finally, stir in cheese and stir until it’s all melted.
Serve immediately with crumbled bacon on top! I also added a little pepper jack cheese to the tops of ours! Enjoy!