Potato and Corn Chowder

This chowder was exactly what I was hoping for on a cold winter evening. Filling, creamy, delicious and hearty. The bacon adds great flavor, as bacon usually does. ;) This recipe makes a lot, and since we don't have a large pot, we halved it. If you make a whole batch you'll have leftovers for days! Or you could have yourself a party.

Potato and Corn Chowder

¾ cups butter
1 onion, chopped
1 clove garlic, minced
¾ cups flour
1 ½ teaspoons salt
½ teaspoon fresh ground pepper
3 potatoes, cooked, peeled and cubed
1 lb. bacon, cooked and crumbled
1 pkg frozen corn, thawed
4 ½ cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, grated
½ cup sour cream

In a large saucepan, melt butter over medium heat. Add onion and garlic; sweat until onion is clear. Whisk in flour, salt and pepper. Stir until smooth. Gradually add milk and broth while stirring. Add in potatoes, bacon, corn and parsley flakes. Continue to heat over medium heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.

Serves 12 - ish.

I don't remember where I got this one.