1 tablespoon all-purpose flour
1 tablespoon butter
1 cup whole milk or half & half
4 cups or (1) 32 oz. box chicken broth
3 slices of thick-cut bacon, cooked until crisp and diced
1/2 cup medium-sharp cheddar cheese, grated
3 russet potatoes, rinsed, peeled (optional) and cubed into 1″ chunks
2 cups fresh or frozen corn
1/2 of a yellow onion, diced
1 leek, rinsed well and diced
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/8-1/4 teaspoon cayenne pepper, depending on personal taste
1. Set a large stock pot or dutch oven over medium-low heat. Add butter and melt. When butter has melted add onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 3 more minutes.
2. Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 30 minutes or until potatoes are tender.
3. Once the potatoes are tender and the soup has thickened, turn heat off. Add in cheddar cheese and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.
Makes approximately 4-6 servings.