Harvest Corn Chowder with Bacon and Cheddar

This soup is delicious!  A big chunk of crusty bread is the perfect compliment.

Serves 8-10

4 slices bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

2 medium potatoes, chopped

4 c.  corn kernels

4 c. chicken stock

1 bay leaf

1 tsp salt

1/2 tsp black pepper

2 tbsp butter

2 tbsp all-purpose flour

1 can evaporated milk or 1 1/2 c. whipping cream

1 c. grated cheddar cheese

fresh parsley, optional

In a large skillet over medium heat, cook bacon, onions and celery for 5 minutes or until onions are translucent.*  Transfer to a slow cooker

Add potatoes, corn, stock, bay leaf, salt and pepper to slow cooker; stir to combine.  Cover and cook on low for 8-10 hours or high for 4-6 hours, until vegetables are tender and soup is bubbling.  Remove bay leaf.

In a sauce pan over medium-high heat, melt butter.  Add flour and stir to make a smooth paste.  Slowly add milk, whisking constantly to combine.  Bring mixture to a boil, whisking constantly until thickened.  

Remove from heat and stir in cheese until completely melted.  Gradually stir milk sauce mixture into slow cooker.  Cover and cook on high for 20-30 minutes.  

Optional: Serve garnished with additional cheddar cheese and chopped fresh parsley.

*to make the bacon a little crispier, I would cook it separately for a couple minutes before adding the onions and celery.