Corn Chowder

Corn Chowder

6 slices bacon, diced

1 C. chopped onion

1 C. chopped celery

1 C. diced carrots

3 C. diced potatoes

1/4 C. diced red bell pepper

1/4 C. chopped parsley

3 C. (12 ounces) frozen corn or 2 (14- to 15-ounce) cans whole-kernel corn, drained

6 C. water

1 t. granulated sugar

1 1/2 t. salt or to taste

Ground black pepper

6 T. butter

3/4 C. all-purpose flour

1 C. half-and-half

8 oz. super sharp processed cheese…I use Hoffmans

In large pot, cook bacon until crisp. Add onion, celery, carrots, potatoes, bell pepper, parsley and corn. Cook until vegetables are tender, 5 to 7 minutes. Add water, sugar, salt and a few grindings of black pepper.

In another pot, make a roux. Melt butter. Add flour; whisk and cook until thickened. Set aside.

Bring soup to a boil. Add half-and-half; return to a boil. Reduce heat to medium; gradually whisk in roux. (You may not need all of the roux.) Cook until thickened to desired consistency. Stir in cheese and heat until melted.

Yield: 10 cups.