Bacon Corn Chowder

Ingredients:

• 3 Tbsp. unsalted butter

• 1 small yellow onion, peeled and diced

• 1 medium carrot, peeled and diced

• 2 large ribs celery, diced

• 4 cloves garlic, minced

• 1 1/2 Tbsp. flour

• 32 ounces chicken or vegetable stock

• 1/2 cup heavy cream

• 1/2 cup shredded cheddar cheese

• 1 large russet potato, peeled and diced

• 4 ounces canned diced green chiles

• 4 ounces cooked bacon, crumbled

• 1 15.25 ounce canned corn, drained

• Salt and freshly ground pepper to taste

• Optional garnishes for serving: sour cream, thinly sliced green onions

Directions:

Melt butter in a large heavy bottomed pot over medium low heat. Add onion, carrot, celery and garlic and cook, stirring occasionally until soft, about 8-10 minutes. Add flour and whisk 1-2 minutes until well-combined and vegetables are evenly coated. Add stock, potatoes, bacon, and green chiles and bring to a boil.

Reduce heat to medium low and let simmer until potatoes are soft, about 15-20 minutes. Add cream and shredded cheddar and stir until combined. Serve, garnished with sour cream and/or sliced green onions if desired.