Corn Chowder

• 6 slices Maple flavored bacon
• 1/2 cup Chopped onion
• 2 good sized Baking potatoes (peeled and cubed)
• 2 cups Chicken broth
• 1/4 cup Real maple syrup
• 1 tsp Fresh chopped parsley
• 2 cups White sweet corn (early harvest frozen is best)
• 1 tbsp Potato starch
• 2 tbsp Butter
• 2 tbsp All purpous flour
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Cayenne pepper
• 1 cup Milk (whole)
• 1/4 cup Shredded cheddar cheese (mild is best)
• 1/4 cup Chives

1. In a LeCreuset pot over medium heat, saute bacon and onion until tender but bacon not crisp. Add potatoes, parsley, broth and maple syrup. Bring to a gentle boil. Reduce heat and simmer until potatoes are tender and broth has thickened.
2. While pot is simmering, in a separate cup, combine milk and potato starch.
3. Back to the pot: Add butter. While stirring constantly, sprinkle flower over contents and blend well. Add salt and peppers. Slowly add milk/potato starch mixture to pot while constantly stirring. Bring to a gentle boil. Mixture will begin to thicken.
4. After about 2 minutes add corn and cook for another 5 minutes.
5. Optional: Garnish with cheddar cheese and sprinkle of parsley or chives. (To "kick it up a notch" double the Cayenne pepper)

maple, onion, baking potatoes, chicken broth, maple syrup, parsley, white sweet corn, starch, butter, flour, salt, pepper, cayenne pepper, milk, cheddar cheese, chives

Taken from www.epicurious.com/recipes/member/views/corn-chowder-50023366 (may not work)