Creamy Bacon Corn Chowder for a Snowy Afternoon at Home

  So on Wednesday my office closed early due to some crazy winter weather.  First there was a lot of rain, then a downpour of sleet, next there was hail and finally it ended with an evening snow.  I decided to make the most of my afternoon off by making Creamy Bacon Corn Chowder.  I generally make this with whatever I have lying around the house (and I rarely make it with every optional ingredient since undoubtedly I will be out of something and generally after a long day the last place I want to be is at the grocery store).  Thus, there are many optional ingredients; and they really are optional, make it with what you have available or try adding something new.  Regardless of what you may have on hand, it will turn out great.  It's a hearty filling soup perfect for a snow day.

Ingredients:


1/2 lb bacon chopped (if you love bacon try adding a whole pound, bacon makes everything better)
1 onion chopped
1 sweet potato cubed (or use potato if desired)
2 Tbsp. Garlic
2 sticks of celery finely sliced (optional)
2 carrots finely sliced (optional)
1/2 bell pepper chopped (any color will do; optional)
1 tomato diced (optional)
4 cups frozen yellow corn (feel free to substitute fresh corn off the cob or canned corn)
1/2 cup white wine
1 Tbsp fresh chopped sage (or 2 tsp. dried sage)
1 tsp. pepper
2 tsp. salt
1 tsp. nutmeg
2 bay leaves
4 cups chicken stock
2 Tbsp. butter
1/4 cup flour (or more if needed)
2 1/2 cups skim milk (or more if needed)
more salt and pepper to taste
Shredded Cheddar Cheese for serving (optional)

Directions:

Cook the bacon on medium heat in a large soup pot until crispy.  Please bacon on a plate covered in  paper towels to drain; set aside.  Pour out all but 2 Tbsp. of the bacon oil.  Cook the onion, sweet potato, garlic, celery, carrots and bell pepper in the oil on medium high heat until the onion is transparent (about 6 minutes).  Add the tomato and corn.  Cook on med high for 5 minutes or until corn is thawed.  Add the wine, sage, pepper, salt, nutmeg, bay leaves and cook on medium high heat for an additional 5 minutes.  Add the chicken stock; and bring to a boil.  Then turn down heat and let simmer for 10 minutes.

In the meantime, make your roux.  Melt the butter in a medium saucepan.  Add the flour and stir with a small whisk while incorporating the milk.  Cook on medium-high heat stirring constantly until mixture is thick (should be consistency of cake batter).  Once the roux is prepared, set aside.  Add the roux to the soup slowly after the soup has simmered for 10 minutes.  Add bacon.  Add salt and pepper to taste.  I prefer this soup hearty and chunky, but you can blend the soup in a food processor if you prefer a smooth consistency.  Serve your soup with shredded cheddar on top, if desired.

Serves a lot!