Baby, it’s cold outside! And today’s soup recipe is perfect for that quickly-approaching season of hot, stick-to-the-ribs kind of food. This thick, creamy chowder is easy to make and filled with potatoes, cheese, and bacon. Can you really go wrong?

TIP: I’ve been known to double the amount of bacon in this recipe. Nobody is judging you here.

Cheddar Corn Chowder

4 oz your favorite bacon, chopped
1/2 C yellow onion, diced
2 russet potatoes, peeled and cubed
14 oz chicken broth
3 C corn (fresh is best, but frozen works great, too)
1-1/2 C milk
3 tsp all purpose flour
1 C sharp cheddar cheese, grated
Chopped chives or green onions for garnish
Salt and pepper to taste

Brown bacon in a medium pot; remove from pot and set aside. Cook onions in bacon drippings until translucent.

Pour in chicken broth and cubed potatoes. Bring to a boil. Cover and simmer on low until potatoes are starting to soften (about 7 minutes).

Add corn; simmer ten more minutes.

In a separate bowl, whisk milk and flour until flour is dissolved. Add this milk mixture to the pot. Let simmer for several minutes until it thickens.

Stir in grated cheese and bacon; stir until cheese is melted. Serve garnished with chives or green onions.