Let’s be honest: it’s mid-January, which means it’s cold outside. We’re in the thick of the season of hot, stick-to-the-ribs kind of food. One of my winter favorites is this thick, creamy chowder. Filled with potatoes, cheese, and bacon, can you really go wrong?
Cheddar Corn Chowder
4 oz bacon, diced (turkey bacon substitutes well)
1/2 cup white onion, diced
2 russet potatoes, peeled and cubed
14 oz. low-sodium chicken broth
3 cups corn (fresh is best, but frozen works great in the winter)
1 1/2 cups milk
3 teaspoons all purpose flour
1 cup sharp cheddar cheese, grated
2 handfuls chopped chives or green onions
Salt and pepper to taste
Brown bacon in a medium pot; remove from pot and set aside. Cook onions in bacon drippings until translucent. Pour in chicken broth and cubed potatoes. Bring to a boil. Cover and simmer on low until potatoes are starting to soften (about 7 minutes). Add corn; simmer ten more minutes.
In a separate bowl, combine flour, salt and pepper. Pour in milk and whisk until flour is dissolved.
Add milk mixture to the pot. Let simmer for several minutes until it thickens. Add grated cheese and bacon; stir until cheese is melted. Serve garnished with chives or green onions.