CHEDDAR AND CORN CHOWDER WITH BACON

CHEDDAR AND CORN CHOWDER WITH BACON image

Yield 6 bowls

Number Of Ingredients 12

8 slices bacon, chopped (use Harvest brand for a gluten-free chowder)
2 large onions, peeled and chopped
2 stalks celery, chopped
Potatoes cut into small pieces (optional)
4 cups milk
1 cup 35 percent heavy whipping cream
2 tablespoons cornmeal
4 ears corn, kernels removed
1 bunch parsley, chopped
1 tablespoon fresh thyme (optional)
Salt and pepper to taste
1 cup or more shredded cheddar cheese

Steps:

Cook potatoes in a large pot until soft. Remove from pot. To give extra flavour, cook the corn cobs in the water used to cook potatoes, scrape remaining kernels from cobs, and reserve some of the cooking liquid to thin chowder if necessary Cook the bacon in a soup pot over medium-high heat until it is crisp and brown. Drain away about half the fat, then stir in onions and celery. Sauté for a few minutes until vegetables soften. Add the milk and cream and heat through. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes. Add the corn and potatoes and continue cooking just long enough to heat them through. Stir in the cheese. Season to taste with salt (optional) and pepper. Stir in parsley just before serving.