Loaded Cheesy, Bacon, Corn, and Potato Chowder

averiecooks.com

Mrs. C cooks

Enjoy cooking and trying new recipes.

12 ounces (¾ of one pound) bacon, diced small

2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)

1 cup carrots, peeled and diced small (about 2 large carrots)

1 cup celery, diced small (about 2 stalks)

4 garlic cloves, finely minced

¼ cup all-purpose flour

32 ounces (4 cups) chicken stock, or low-sodium stock

4 cups half and half, or heavy cream (adjust as needed)

2 ½ cups Russet potatoes, peeled and diced into ¼-inch cubes (about 2 extra-large potatoes)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt, or to taste

1 teaspoon pepper, or to taste

pinch cayenne pepper, optional and to taste

2 cups corn (I used frozen and added it straight from the freezer)

8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)

⅓ cup fresh flat-leaf parsley leaves, finely chopped

Note: Ingredients may have been altered from the original.

Directions at averiecooks.com

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