Creamy Corn Chowder

This chowder is seriously delicious! I highly recommend doubling the recipe for lots of leftovers... It seems to taste even better the next day.

Ingredients:

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup water
• 2 1/2 cups milk (skim or 1% is fine to use)
• 2 regular sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 teaspoons chicken base
• 1/2 lb. bacon (I've always used turkey bacon)
• 1 onion, minced
• 2-3 potatoes, minced
• 2-3 cloves of garlic, minced
• 1 can of corn, drained
• Salt and pepper to taste
• A few dashes of hot sauce (like Tabasco or Cholula)

Directions:

Fry your bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onion, and garlic, and simmer (do not boil), stirring very frequently for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt/pepper to taste. Depending on what type of bacon/how salty your bacon is, the amount of salt you add is totally up to you.

Ladle into bowls and sprinkle with extra bacon bits and cheddar cheese. Seriously, SO good! Makes about 4 good sized servings.

I was so excited to eat this yummy chowder that I totally spaced taking a "final product picture".

Sorry!