Chicken, White Bean, Corn & Cheddar Chowder

• 3 slices bacon
• onion (large, finely chopped)
• 1 stalk celery, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin or 1 teaspoon thyme
• 4 cups chicken stock
• 1 -2 potato (thin-skinned, diced)
• 2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
• 12 ounces kernel corn (or kernels scraped from 2 corn cobs)
• 1 cup chicken (cooked and chopped)
• 1/2 cup half-and-half or 1/2 cup whipping cream
• 1 cup old cheddar cheese, shredded
• salt
• pepper

1. In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
2. Transfer it to paper towels to drain and cool, then crumble and set it aside.
3. If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
4. Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
5. Add the flour and cumin and cook, stirring, for another minute.
6. Stir in the stock, potatoes, and beans and bring to a simmer.
7. Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
8. Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
9. Add the cheese and stir just until it melts.
10. Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

bacon, onion, celery, flour, ground cumin, chicken stock, potato, white beans, kernel corn, chicken, whipping cream, cheddar cheese, salt, pepper

Taken from www.food.com/recipe/chicken-white-bean-corn-cheddar-chowder-473155 (may not work)