Cajun Corn Chowder

• 4 slices bacon (diced)
• 1/2 cup butter
• 1 medium red onion (diced)
• 3 large garlic cloves (minced)
• 1/2 cup flour
• 1 pint heavy cream
• 4 -6 cups milk
• 6 medium red potatoes (large dice, 1/2 inch cubes)
• 1 (13 ounce) package cajun style smoked andouille sausages (sliced thin)
• 2 (15 ounce) cans red beans
• 2 (14 ounce) cans diced tomatoes and green chilies
• 2 (15 ounce) cans sweet kernel corn
• 1 tablespoon salt (more TT)
• 1 teaspoon cajun seasoning
• 1/2 tablespoon granulated onion
• 1/2 teaspoon celery seed
• 1/4 cup shredded cheddar cheese, to garnish

1. Brown bacon with butter in large stock pot, about 5 minutes on med high heat. Reduce heat to medium-low, add onion and garlic, saute 3-5 minutes. Add flour and cook roux for 5 minutes, stirring occasionally. Add heavy cream, milk, and potatoes, bring to a boil over medium high heat, stirring as needed to not scorch milk. Add the rest of ingredients and simmer on low heat for 30 minutes or until potatoes soften.
2. Garnish with cheese and serve.

bacon, butter, red onion, garlic, flour, heavy cream, milk, red potatoes, red beans, tomatoes, sweet kernel, salt, cajun seasoning, onion, celery, cheddar cheese

Taken from www.food.com/recipe/cajun-corn-chowder-532810 (may not work)