Cheesy Corn Chowder

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 tablespoons butter
• 6 tablespoons onions, chopped
• 1 cup celery, diced
• 2 1/2 cups hot water
• 6 medium potatoes, peeled and cubed
• 3 cups frozen corn
• 2 teaspoons salt
• pepper
• 3 tablespoons flour
• 1 quart half-and-half cream
• 1 cup monterey jack cheese, grated
• 6 pieces bacon, cooked to very crispy, crumbled
• 1 tablespoon parsley

Recipe

• 1 on medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
• 2 add water, potato, corn and seasonings.
• 3 cover and simmer for 30 minutes.
• 4 or until potatoes are barely tender.
• 5 whisk flour into 1 cup of half-n-half and stir into soup.
• 6 let thicken.
• 7 add remaining half-n-half.
• 8 reduce heat to low.
• 9 stir in cheese, parsley, and crumbled bacon until cheese is melted.
• 10 simmer for about 15 minutes.
• 11 ,stirring on occasion until the soup has thickened to a creamy consistency.
• 12 add additional salt and pepper to taste as needed.
• 13 simmer additional 5 to 10 minute.
• 14 serve hot.