Chicken, White Bean, Corn & Cheddar Chowder

WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  slices bacon
•  onion (large, finely chopped)
• 1  stalk celery, chopped
• 2  tablespoons all-purpose flour
• 1  teaspoon ground cumin or 1  teaspoon thyme
• 4  cups  chicken stock
• 1 -2  potato (thin-skinned, diced)
• 2  cups white beans (cooked) or 19  ounces white beans (rinsed and drained)
• 12  ounces kernel corn (or kernels scraped from 2 corn cobs)
• 1  cup chicken (cooked and chopped)
• 1⁄2 cup half-and-half or 1⁄2 cup  whipping cream
• 1  cup  old cheddar cheese, shredded
•  salt
•  pepper

Directions

1. In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
2. Transfer it to paper towels to drain and cool, then crumble and set it aside.
3. If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
4. Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
5. Add the flour and cumin and cook, stirring, for another minute.
6. Stir in the stock, potatoes, and beans and bring to a simmer.
7. Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
8. Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
9. Add the cheese and stir just until it melts.
10. Season with salt and pepper and serve hot, topped with crumbled bacon, if using.