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Bacon Cheddar Corn Chowder

With the end of prime "soup season" in sight, I find myself making as many of these amazing soups as I can. This delicious, satisfying chowder is easy to make, and a new family favourite.

Recipe for Bacon Cheddar Corn Chowder 


1 pound bacon, chopped into 1/8'-1/4' pieces

2 medium yellow onions, chopped

2 large white potatoes, scrubbed and diced

1 bay leaf

1 teaspoon ground cumin

1/2 teaspoon dried sage

4 tablespoons flour

4 cups chicken stock

2 1/2 cups table cream

3 cups PC frozen corn & jalapeno or frozen corn

2 tablespoons dried parsley

1/2 teaspoon ground nutmeg

1/2 cup dry white wine

4 cups shredded cheddar cheese

fresh cilantro

In a large saucepan, over medium heat, fry bacon until crisp. Remove bacon from pot. Set aside. Add onion, potatoes, bay leaf, cumin & sage. Cook, stirring 5-8 minutes. Sprinkle flour over ingredients, and stir to combine. Add cream, stirring until combined. Bring to a boil, then reduce heat. Simmer 30 minutes, stirring often. Add corn, parsley, nutmeg and wine. Simmer another 5 minutes. Remove bay leaf and stir in cheese. Heat until melted and corn is warmed. Serve hot, garnished with fresh cilantro.

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