Corn Chowder

You can also make this way healthier with fat-free half and half instead of heavy cream, of course. Enjoy!

Ingredients:

1 cup heavy cream
3 tablespoons flour
2 cups chicken broth
1 cup pureed corn
3 slices cooked bacon
diced chives
salt and pepper to taste


Directions:

1) Melt 3 Tbsp. butter in a saucepan on medium-low heat and stir in flour, using a wire whisk.

2) Add chicken broth, stirring vigorously with whisk. When thickened and smooth, continue cooking over low heat for 15 minutes.

3) Cook corn, and then puree corn in a food processor. Stir in one cup corn and one cup cream to saucepan. Simmer for 5 minutes, then remove from heat.

4) Stir in additional 2 Tbsp. butter.

5) Cook bacon and drain, then tear and add 1 strip to soup as it's cooling down from being heated. Add additional 1/4 strip to each serving when just about to serve.

6) Garnish with chives.

Serves 4.

Wine pairing: Chardonnay (either oaked or unoaked, but I really like Bourgogne Blanc from France as my pair with this...that's white Burgundy, which is Chardonnay, just with a French label instead of an American one!)