Cheddar and Corn Chowder with Bacon

By HeatherS

Ingredients

• 8 slices bacon, chopped
• 2 large onions, peeled and chopped
• 2 stalks celery, chopped
• 4 cups milk
• 1 cup 35% heavy whipping cream
• 2 tablespoons cornmeal
• 4 ears corn, kernels removed or 4 cups of frozen corn
• 1 bunch parsley, chopped
• Salt and pepper to taste
• 1 cup or more of shredded cheddar cheese

Preparation

Step 1

1.Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.

2.Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the aromatic vegetables soften.

3.Add the milk and cream and heat through.

4.Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.

5.Add the corn and continue cooking just long enough to heat it through. Stir in the cheese.

6.Taste then season as needed with salt and pepper. Stir in the parsley just before serving.