Bacon Corn Chowder
medium yellow onion
diced red potatoes
heavy whipping cream
salt and pepper
Cook bacon in a large, heavy-bottom pot. When bacon is halfway cooked, add celery and onion and cook 5 minutes.
Add flour and cook 3 minutes, stirring often.
Add potatoes and chicken broth, stirring to incorporate any brown bits from bottom of the pan. Bring mixture to a boil and cook for 10 minutes or until potatoes are fork-tender.
Reduce heat to medium-low.
Add corn to the soup and stir.
Slowly stir in heavy cream.
Add salt and pepper to taste and serve.