Shelly's Recipe

COUNTRY CORN CHOWDER

Category: Chowders

3/4 cup butter
1 onion, chopped (I used yellow)
1 clove garlic, minced (I crushed 2 cloves)
3/4 cup flour
1-1/2 teaspoons salt (I used table salt)
1/2 teaspoon fresh ground pepper
3 large potatoes, cooked, peeled and cubed (I used 2-1/2 lbs. russet potatoes and cubed them small enough to cook in the soup)
1 lb. bacon, cooked and crumbled
1 large package frozen corn, thawed
4-1/2 cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, shredded
1/2 cup sour cream

In a large saucepan melt butter over medium heat. Add onion and garlic; sauté onion until it is clear. Whisk in flour, salt and pepper. Stir until smooth. While stirring, gradually add milk and chicken broth.

Add in potatoes, bacon, corn and parsley flakes. Continue to heat over medium to low heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted. Serve in hollowed out bread bowls.