Corn and Potato Chowder with Bacon

This is a classic and hearty chowder for the whole family. You may think that chowder is a very difficult soup to make but trust me, it is not a complicated task that requires you slaving your time in the kitchen. I made this chowder out of ingredients that are available at the time. Not to miss bacon! I love adding bacon in my chowder to incorporate in smoke flavour. 

Skill Level:Medium

Serves: 6 - 8

INGREDIENTS:

• 2 cups chopped leeks, white part only
• 1 rib celery, sliced
• 1 can (12 oz) peaches and cream corn, or 1 cup of frozen corn 
• 1 can ( 14 oz) cream of corn
• 4 slices bacon, cut into 1/2" length
• 4 cups 2% milk
• 1 cup 35% cream 
• 1 cup chicken broth 
• 4 potatoes, cut 3 into small cubes, 1 to be shredded
• 1 tbsp wheat flour 
• 1 tsp salt
• black pepper, to taste

METHOD: 

1. In a pot, sautee bacon slices till crisp with medium heat
2. Scoopt the bacon on a plate layered with paper towel (to soak up the grease). Drain the fat and leave around 3 tbsp bacon fat in a pot 
3. With low heat, stir in wheat flour to make a roux (white creamy paste). Stir for 3 to 4 minutes to prevent any lumps
4. Increase the heat to medium and add in chopped leeks and celery, cook for another 3 minutes
5. Pour in chicken broth, peaches and cream corn, cream of corn, cubed and shredded potatoes
6. Stir well and cook till boil. Boil under low heat for 5 minutes
7. At this time, you can add in milk and cream. Continue to stir. Season with salt and pepper 
8. Heat through but do not boil. Cook till all vegetables are soft, about 25 minutes 
9. Serve with crispy bacon bits on top