|Cheesy Corn Chowder
- 2 bay leaves
- ½ teaspoon dried basil (optional)
- 4 tablespoons butter
- 1½ cups minced onion
- 1 cup diced celery
- 6 cups pared, diced, raw potatoes
- 4 cups boiling water
- 4 cans creamed corn
- 3 cups whole milk
- 2 teaspoons salt
- ½ teaspoon pepper
- 8 ounces grated cheddar cheese
- 1 tablespoon minced parsley (optional)
- 8 slices bacon, cut in one inch pieces (optional)
Using a large Dutch oven, heat butter over low heat; cook onion and celery until soft but not brown. Add bay leaves, raw potatoes and boiling water; cook until potatoes are tender (for thinner soup) or until they begin to fall apart (for a thicker soup). Remove bay leaves.
Add creamed corn, milk, salt, pepper and cheddar cheese. Stir until cheese melts.
In a large skillet over moderately high heat, fry bacon, turning frequently, until crisp; drain on paper towels; crumble. Sprinkle crumbled bacon and parsley on top of soup prior to serving.
Makes 8 servings.
Cut this recipe in half to make a smaller portion.