Cheddar Corn Chowder With Bacon Soup

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I got this recipe from the lifestyle cooking channel in australia - and made it on a regular basis throughout winter. you can tweak a bit to suit your tastes. i add some vegetable stock to it when it needs thinning out a bit and i also add some basil and mixed herbs, but that is my personal taste. it is a rich soup, very filling and moreish.

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Steps

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Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.

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Drain away about half of the fat in the pot then stir in the onions and celery.

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Saut for a few minutes until the vegetables soften.

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Add the milk and cream and heat through.

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Sprinkle in the cornmeal and stir well until the soup thickens slightly , about ten minutes.

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Add the cheddar cheese and stir through until melted.

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Add the corn and continue cooking just long enough to heat it through.

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Taste then season as needed with salt and pepper.

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Stir in the parsley just before serving.

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Ingredients

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bacon, onions, celery, cheddar cheese, milk, heavy whipping cream, cornmeal, corn, parsley, salt & pepper, vegetable stock