Corn Chowder


1 large yellow onion, chopped

1 lb russet potatoes, cubed

3 cups corn kernels

6 bacon slices, cut into strips

4 cups chicken stock

2 tbs all purpose flour

¾ cup heavy whipping cream

¼ cup milk

1 cup white cheddar cheese

salt and pepper

chives, chopped (for garnish)


  1. Cook bacon in a large pot over medium heat until crisp.
  2. Remove bacon and cook onions in bacon fat until translucent.
  3. Add potatoes and stock and bring to a boil.Reduce heat and simmer, covered, until potatoes are tender (about 15-20 minutes).
  4. Whisk flour into milk and stir into pot.
  5. Add corn, cream, cheese and bacon and bring to a boil.
  6. Season with salt and pepper, garnish with chives and serve.

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