Loaded Baked Potato Chowder

Ingredients

• 1/2 lb bacon, cut in half
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 tbsp flour
• 3 c chicken broth + extra
• 24 oz petite red potatoes, quartered
• 2 carrots, peeled and sliced
• 1/2 c frozen corn
• 1/2 c half and half
• 4 oz sharp cheddar cheese, grated
• 1/4 c sour cream
• 1/2 scant tsp salt, (only if needed)
• pepper
• chives

Instructions

1. 1

   Heat a soup pot over medium heat

2. 2

   Cut the bacon in half and cook it...: Cut the bacon in half and cook it in the soup pot, drain out on to a paper towel and wipe out the excess bacon fat, but leaving any stuck on bacon bits

3. 3

   Chop up the bacon into small bits

4. 4

   Add the olive oil, onion and garlic to...: Add the olive oil, onion and garlic to the pot, saute for 3-5 minutes

5. 5

   Mix in 2 tbsp flour, stirring for 1...: Mix in 2 tbsp flour, stirring for 1 minute

6. 6

   Pour in the chicken broth, let it come...: Pour in the chicken broth, let it come to a boil

7. 7

   Add the potatoes, bacon, carrots and corn

8. 8

   Cover and simmer on med/low 10-15 minutes or...: Cover and simmer on med/low 10-15 minutes or until the potatoes are tender (add an extra splash of chicken broth if the liquid gets too low)

9. 9

   Turn the heat off

10. 10

    Add the half and half, sharp cheddar cheese...: Add the half and half, sharp cheddar cheese and sour cream, stirring well in between each addition

11. 11

    Serve and top with chives

12. 12

    Add salt to taste if needed