Easy Corn and Bacon Chowder recipe

Nothing makes me look forward to a warm Fall dinner like a pot of soup simmering and 
filling the house with with it’s aroma.
The rain is pouring down today, but I am safe inside during the first of many storms we 
will see.  And while I was trying to figure out what I would make for dinner (it has to be
from what we have, there is no way I am leaving my cozy nest today) I remembered how
much we enjoyed this Corn & Bacon Chowder last time we made it.

 A little pinch of nutmeg is the secret in this soup/chowder.  It doesn’t take very much to

set off all of the other flavors and bring it together so well.
I will probably put together a spinach salad with apples, dried cranberries and a citrus 
dressing to go alongside our main dish tonight.  A crusty peasant loaf, or Waldorf salad
would be wonderful too.
Creamy Corn & Bacon Chowder
makes about 6 servings
2 T. butter
1 small onion, chopped
2 cloves of garlic, minced
1/2 teaspoon pepper
4 tablespoon of flour
4 cups of chicken stock
4 drained cans of whole kernel corn (15.25 ounce cans)
1 cup of grated medium or sharp cheddar cheese
3/4 cup half and half
a pinch or two of ground nutmeg
6-8 slices of bacon, cooked & crumbled
In a large non stick pan or stock pot, melt butter and add onion, and saute until clear.
Add garlic, pepper & flour, stir until flour is absorbed then add chicken stock.  Stir 
until thickened and bring to a slow boil.  Add corn, cheese, bacon, half and half, and
nutmeg.  Stir and bring to a slow boil to avoid scalding.  Reduce heat and simmer on 
low for about 10 minutes.  

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