Cheddar & Corn Chowder With Bacon Soup

Recipe by ozzygirl
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
  • Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
  • Add the milk and cream and heat through.
  • Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
  • Add the cheddar cheese and stir through until melted.
  • Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
  • Stir in the parsley just before serving.
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