Corn and Potato Chowder

• 14 lb bacon, cut across grain into 1/4 inch pieces
• 1 small onion, diced
• 3 -4 garlic cloves, minced
• 1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand)
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons flour
• 1 cup frozen corn
• 3 cups chicken broth
• 1 cup milk or 1 cup cream
• salt & pepper
• 2 scallions, thin sliced
• crispy crumbled bacon (to garnish)

1. In a dutch oven, brown bacon over medium-low heat.
2. Reserve 2 Tbl.
3. for garnish.
4. Add onion, garlic, and potato and saute until onions are tender.
5. Add parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
6. Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly.
7. Reduce to low heat and simmer 8-10 minutes until potatoes are tender.
8. Season with salt & pepper.
9. Serve in bowls, top with scallions and reserved crispy bacon.

bacon, onion, garlic, potato, fresh parsley, flour, frozen corn, chicken broth, milk, salt, scallions, bacon

Taken from www.food.com/recipe/corn-and-potato-chowder-499713 (may not work)