Cheddar Corn Chowder

My dear friend Erica made this soup for me a month or so back and it was heavenly!  Though there was a lot of the soup my kids couldn't get enough of it and needless to say there were no leftovers.  It is a rich soup with so many flavors, I hope you enjoy it as much as we have!

 

8 oz bacon, chopped

1/4 C olive oil  (yes I know this is bacon and it doesn't need extra grease, but this helps the bacon get very crisp and stay crisp in the soup, even the next day!)

In a large pot on medium-high heat, cook bacon and oil until the bacon is crispy; remove bacon and reserve for later.  Drain off excess oil and reduce the heat to medium and add:

2 C chopped yellow onions

4 Tbsp butter

Cook for 10 minutes until onions are translucent

Stir in:

1/2 C flour

2 tsp salt

1 tsp pepper

Cook for 3 minutes

Add

6 C Chicken Stock

4-6 C potatoes (diced)

Bring to a boil and cook until potatoes are tender

Add

2 Cans Corn (drained)

2 C Half & Half

2 C shredded Cheddar Cheese

Cook 5 more minutes until the cheese is melted. Top with bacon.

*This recipe makes enough to serve 12 people