Corn Chowder

• 3 slices Bacon
• 1/2 whole Onion
• 2 whole Potatoes
• 3/4 cups Celery
• 1 teaspoon Garlic, Minced
• 1-1/2 cup Chicken Broth
• 1/2 teaspoons Salt
• 2 teaspoons All-purpose Flour
• 1 cup Milk
• 15-3/4 ounces, weight Canned Corn Kernels, Drained
• 15-3/4 ounces, weight Canned Cream Of Corn
• 1 Tablespoon Butter
• 3/4 cups Cheddar Cheese

1. Chop the bacon, onion, potatoes and celery keeping each separate. Set aside.
2. In a large pot over medium heat, brown bacon for about 5 minutes. Then add onion and garlic and saute for 5 minutes.
3. Stir in the chicken stock, potatoes, celery and salt. Cover and simmer until potatoes are tender, about 15 minutes.
4. In a small cup mix flour into the milk.
5. After 15 minutes of simmering, stir in the corn, cream of corn, milk-flour mixture and butter. Cook uncovered over low heat for 10 minutes, stirring occasionally until soup is thickened. Then add the cheese and stir until it is melted through. Serve!

bacon, onion, potatoes, celery, garlic, chicken broth, salt, allpurpose, milk, corn, cream of corn, butter, cheddar cheese

Taken from tastykitchen.com/recipes/soups/corn-chowder-11/ (may not work)