Creamy Corn Chowder

The weather outside continues to be wildly unpleasant, unless of course you like freezing temperatures, so now seems like the perfect time for a big hot bowl of chowder.

I found this recipe a few months ago and have used it several times, everyone I make it for loves it and I nearly never have leftovers (I usually have to double the recipe though). It's super tasty and not too rich. I hate to use cream unless I have to and this chowder manages to be very creamy with skim milk.

This corn chowder is incredibly simple, just a little chopping and letting it simmer. I can almost always make it with things I have on hand.

The only thing I would tweak is that I don't add the bacon until I serve the chowder, the bacon can get soggy if it sits too long.

Creamy Corn Chowder
2 tablespoons butter
1/4 cup flour
1 cup water
2 1/2 cup milk (I used skim and it worked great)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base (whatever you have on hand)
1/2 lb. bacon (optional)
1 small onion, minced
2 potatoes, diced
2-3 cloves garlic, minced
1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (I used Frank's of course)
Shredded cheddar cheese

Fry the bacon until crisp and crumble, set aside.
In a pot, melt the butter.

Whisk in the flour.

Add the water and whisk out the lumps.
Add the milk and chicken base/bouillon and bring to a simmer. (DO NOT let it boil.)

Add the potatoes, onion and garlic and bring to a simmer, stirring occasionally, until the potatoes are tender. About 20 minutes.
Add corn and heat through.

Season carefully with hot sauce and salt. The soup definitely needs both, but you have to be weary of over salting.
Ladle into bowls and sprinkle with bacon and cheddar cheese.