Bacon Corn Chowder

10

Ingredients

• 1 lb. bacon, chopped
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 lb. red potatoes, diced
• 1/4 cup flour
• 6 cups chicken stock
• 2 cups half and half
• 3 cans sweet corn, 15.25 oz.
• Salt, to taste
• Ground black pepper, to taste
• 1 teaspoon seasoned salt
• Cayenne pepper, to taste
• 2 cups shredded cheddar cheese

Directions

1. Bring a Dutch oven over medium heat. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined plate. Reserve half of the bacon grease.
2. Add the onion to the Dutch oven and cook for 5 minutes. Then add garlic and cook for 30 seconds.
3. Add the red potatoes and sprinkle the flour over the potatoes. Stir until potatoes are coated.
4. Pour in the chicken stock and bring to a boil. Cook for 12 minutes, until the potatoes are soft.
5. Use a potato masher to mash the potatoes.
6. Pour in the half and half and add the corn. Season with the salt, black pepper, seasoned salt, and cayenne pepper. Bring to a simmer and cook for an additional 5 minutes.
7. Sprinkle the cheddar cheese over top and stir together.
8. Ladle into serving bowls and enjoy!