Bacon Cheddar Chowder

Chicago gets cold. Like, I don't want to walk 5 feet out my door cold.  It can also be the kind of cold that is capable of freezing your scarf to your eyeball. 

But that's a different story for a different time.

So as the temperature begins the usual fall descent, I start actively searching for hearty soups and stews. It's my way battling Chicago's weather. I'm obviously a pacifist when it comes to protesting winter. Violence is never the answer, man.

I found this recipe and couldn't resist making it. Cheddar? Bacon? Potatoes? Yes, please. A big bowl of warm soup will consequently warm your soul-- that's just a fact of life. This chowder (or "chowdah!" if you're an East Coaster) makes a lot, so invite your friends over or freeze it for later. You know you're gonna need it.  

Bacon Cheddar Chowder

1 cup Corn Kernels (I use frozen)

1 whole Yellow Onion, Chopped

1 whole Sweet Red Pepper, Chopped

1 Tablespoon Vegetable Oil

14 ounces Beef Broth

1 whole Large Potato (cubed)

1 cup Milk

1.5 Tablespoons All-purpose Flour

1 Tablespoon Butter

3 strips Bacon, Cooked And Chopped

Grated Cheddar cheese, for sprinkling.

In a large saucepan, cook the onion and sweet pepper in vegetable oil over medium heat. When vegetables are tender, add the broth and potatoes. Bring to a boil and then reduce heat to a gentle simmer. Cover and let cook for 10 minutes. Stir in the corn and cook uncovered until the potatoes and corn are tender, about another 5 minutes.

In a small pan on low heat, make a roux by heating the butter until melted and whisking in the flour. Continue stirring until the flour is completely incorporated.  Slowly add in the milk, stirring until all lumps are gone and the mixture begins to thicken. Pour milk mixture into the corn mixture and continue stirring until the chowder is thick enough to coat a spoon.

Add the bacon. Stir in cheddar cheese. Add plenty of ground pepper.

adapted from: tastykitchen.com