Creamy Corn Chowder

 Ingredients

 

• 4 strips bacon cut into small pieces                --  Cut with kitchen shears and fry to nice crisp
  
•                                                                           leave 2 TBSP grease to saute onions,carrots, & celery
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•  1/2 medium onion chopped small                --
  
•  3 sticks celery chopped small                        ]      While bacon is frying prep vegetables
  
•  3 medium carrots peeled & chopped small    ]     Saute all but potatoes in 2TBSP bacon grease
•                                                                                 about 5 minutes
  
• 4 large Russet potatoes peeled and diced     --       (set aside until adding liquids to pot put in then)
  
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•  4 cloves garlic minced                                 --     Add to sauted vegetables saute for add'l 30 seconds
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• 1/3 cup flour                                                  --    Stir into bacon,vegetable, garlic mixture til smooth
  
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•  6 cups chicken broth or stock                ------ 
  
•  1 cup heavy/whipping cream                       ]    Add broth scraping browned saute off bottom of pot
• 1 cup milk or half and half                            ]   Stir in cream, corn, diced potatoes and seasonings
• 4 cups frozen/fresh or drained canned corn  ] 
  
• 1/4 teaspoon Italian seasoning                      ]    Bring to boil then turn heat down simmer 15-20 min
•  1 pinch cayenne pepper optional                 ]    Cover with lid loosely, soup thickens while cooking
  
•  Salt & pepper to taste                             -----   
  
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Notes

• Serves 6-8 depending on portion size.
• You may need to add more broth to leftovers as the soup thickens when stored.
•  Adapted from Salt and Lavender