Corn Chowder

I love a good chowder. Especially when the temperature dips into the 50's. (What can I say?  I'm a South Carolinian, and face it--anything below 60 degrees is cold to us!)  The best thing about soup is that it is tweakable.  I am always tweaking and tinkering, adding and adjusting.  This one has definitely been tweaked, so much so that I can't remember the original.  So, tweak away and make it your own.

Corn Chowder
4 oz sliced bacon cut into 1" pieces
2 Tbsp unsalted butter
2 cups chopped onions (I typically do less..we don't like too much onion)
2 Tbsp all purpose flour (I use more because I prefer thicker chowder)
4 cups chicken stock
2 large Russet potatoes, peeled and cut into 1/4 inch dice
1 cup 1/2 +1/2
4 cup frozen corn
3/4 tsp pepper
salt to taste
carrots
(original recipe called for scallions, but at the request of the husband, they were omitted and carrots replaced them)



1.  Wilt bacon in large pot over low heat until fat is rendered (about 5 minutes).  Add butter and melt.
2.  Add onions and wilt over low heat for 10 minutes.  Add flour and cook, stirring 5 minutes. 
3.  Add stock, potatoes, and carrots.  Cook over med-low heat until potatoes and carrots are just tender, 12-15 minutes.
4.  Add 1/2+1/2, corn, pepper and salt.  Cook 7 minutes, stirring occasionally.  Cook additional 5 minutes.

Honestly, this recipe somewhat drives me bonkers with all of the "cook 4 minutes," "cook 2 minutes," and "cook 15.25 minutes."  However, the hubby loooooves this recipe, so it is all worth it.  Bon Appetit! ~Ingrid