Mom Life with Adrienne

 Fall Corn Chowder

Ingredients:

• EVOO 
• bacon, chopped (use as much as you like I used a few leftover pieces)
• medium onion, chopped
• 2 lbs potatoes, diced bite size
• 2 carrots, diced
• 2 celery stalks, diced
• 4-5 corn off the cob, previously cooked
• 2 cups vegetable stock
• salt/pepper
• 12 oz shredded cheddar cheese
• 1/4 cup flour
• 3 cups milk
• fresh parsley

Directions:

1. Drizzle bottom of Dutch oven or large pot with EVOO. Over medium chopped bacon and onion. Cook for 3-5 minutes until onions are tender
2. Stir in potatoes, carrots, celery, and vegetable stock. Add salt/pepper to taste, you can always add more later. Cover and cook until vegetable are tender 20-30 minutes.
3. In a medium bowl mix the cheese and flour until cheese is coated. 
4. Once the vegetables are tender turn heat down to low. Slowly add milk and stir constantly until milk is heated, DO NOT BOIL.
5. Slowly add the cheese and flour mixture. Stirring until cheese is fully incorporated and chowder is heated. Soup is meant to be thick, but if it is to thick add a little more vegetable stock. 
6. Top with parsley.
7. Serve
8. Enjoy!!!

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XOXO