VICKI'S FAVORITE CHEESY CORN CHOWDER

Vicki's Favorite Cheesy Corn Chowder image

Provided by Ellen Neudecker

Time 1h20m

Number Of Ingredients 12

4 Tbsp butter
1 large yellow onion, diced
6 c chicken broth
4 c frozen corn
8 medium russet potatoes, peeled and diced
2 c milk
2 c shredded sharp white cheddar cheese
3 Tbsp minced garlic
2 tsp salt
1 1/2 tsp black pepper
3 ribs of celery, sliced
12 oz cooked, crumbled bacon

Steps:

1. Melt butter in a large soup pot
2. Add onion and celery. Cook about 5 minutes until onion is clear.
3. Stir in chicken broth, garlic and potatoes. Bring mixture to a boil. Reduce heat and simmer, covered for 20 minutes.
4. Add in corn.
5. Remove 4 cups of soup and puree in blender. Return puree to pot with remaining soup. Or use an immersion blender to thicken about half of the soup in the pot.
6. Stir in milk, cheese and bacon. Simmer 10 minutes, stirring occasionally.
7. Garnish with additional shredded cheese, if desired.
8. Enjoy!