Tonight, I made a hearty corn chowder. Jason loved it, but did worry about the next day (you know what happens after you eat too much corn). The only thing I did different from the recipe was shred up a roasted chicken from the grocery store and add to the chowder. It was really great!!!

Corn Chowder:
8 strips bacon, cooked & chopped
1/4 cup good olive oil
2 chopped yellow onions
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 cups chicken stock
6 medium-diced white boiling potatoes, unpeeled
2 pounds frozen corn kernels
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

1. In a large soup pot, cook bacon.
2. Leave some of the fat in the pot.
3. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
4. Stir in the flour, salt, pepper, and cook for 3 minutes.
5. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
6. Add corn to the soup, then add the half-and-half and cheddar.
7. At this point, I shredded up my roasted chicken and added it to the chowder.
8. Cook for 5 more minutes, until the cheese is melted.
9. Season, to taste, with salt and pepper.
10. Serve hot with a garnish of bacon.

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