Corn And Gruyere Chowder

• 1/2 lb bacon
• 1 large onion, minced (about 1 1/2 c.)
• 1/2 teaspoon minced garlic
• 4 cups frozen corn kernels, thawed
• 3 1/2 cups rich chicken broth
• 1 teaspoon salt
• 1/2 teaspoon white pepper (black can be substituted)
• 8 ounces gruyere cheese, grated
• 1 cup whipping cream
• 1 dash cayenne pepper
• snipped chives, if desired (to garnish)

1. In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels.
2. Cool and crumble; set aside.
3. Drain all grease, except for about 2 tablespoons from pot and discard.
4. Add onion to pot and cook, stirring often for about 3 minutes.
5. Add corn and garlic and cook again, stirring often for another 3 minutes.
6. Now add the chicken broth; simmer, uncovered for 15 minutes.
7. Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next.
8. Gradually stir in the cream; heat until hot, but not boiling.
9. Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary.
10. Stir in reserved bacon.

bacon, onion, garlic, frozen corn kernels, chicken broth, salt, white pepper, gruyere cheese, whipping cream, cayenne pepper, chives

Taken from www.food.com/recipe/corn-and-gruyere-chowder-71083 (may not work)