Cheese and Corn Chowder

Wednesday is soup night. Usually because the kids have activities and I can throw a whole bunch of ingredients into the crockpot earlier in the day and in between being the taxi we can have a hot meal. However, soup goes together so quickly that I don't even always need the crockpot.

Matt brought home a soups, stews and chilis magazine that we went through together and dog eared all the recipes that we wanted to try. This chowder was at the top of the list. I made it last night and my sister and her husband were over. We all ate two bowls of it and I am sure that it will be even more amazing for lunch today, since all soups taste better the second day!

Cheese and Corn Chowder

Makes 12 cups

5 strips bacon, diced

2 C onion, chopped

1 C celery chopped

1/4 C flour

1 tsp thyme

1 tsp salt- kosher is what we use

1/4 tsp turmeric

a pinch of cayenne

6 C chicken broth

3 medium potatoes, peeled and diced

4-5 C corn

1 C heavy cream

1 C cheddar cheese

2 oz cream cheese

chives for garnish

Saute bacon in a skillet. Once it is crispy transfer it to the pot that the soup will eventually be housed in. Now saute the celery and onion in the bacon grease adding the spices. Once the vegetables are soft add the flour, coating the veggies. Slowly add the chicken broth, stirring to combine. Add the potatoes and corn and bring to a boil simmering about 10-12 minutes or until the potatoes are tender. Stir in both cheeses and cream and simmer just until the cheese melts- you don't want it to curdle. Garnish with chives!

Serving size is 1 C

NI- calories: 350, Fat: 25 g, carb: 24g, sodium: 455g, fiber: 3g, protein: 10g