Shelly's Recipe

CHEDDAR CORN CHOWDER

Category: Chowders

4 strips of bacon, chopped
1/4 cup olive oil
2 tbsp butter
2 large onions, chopped
3 large cloves of garlic, chopped
1/4 cup flour
1 tsp salt
1/4 tsp black pepper
6 cups chicken stock (canned or homemade)
3 cups potatoes in large dice
5 cups frozen corn kernels, defrosted
1 cup half-and-half
1/4 lbs to 1/2 lbs extra sharp cheddar cheese, grated

In a large pot, cook bacon until crisp. Remove bacon crumbles only and set aside to be used later as garnish. Add onions to the pot with remaining bacon grease and cook until translucent. Add garlic and let brown slightly. Add butter and olive oil to pot. Stir in flour, salt and pepper and cook for 3 minutes or until mixture is slightly thickened. Add stock and potatoes.

Bring mixture to a slight boil and cook uncovered, until potatoes are tender, about 15 minutes. Reduce heat and add half-and-half and cheese, cook another 5 minutes. Adjust seasonings to taste. Serve with bacon crumbles on top. Serves 2-4