Potato Corn Chicken Chowder Soup

 This is a thick, hearty soup.  Great for a chilly fall day or a cold winter day.

POTATO CORN CHOWDER SOUP

(serves 6)

Ingredients;

*4 slices bacon, diced (I use thick cut)

*1 large yellow onion, diced

*2 stalks celery, sliced thin

*1 medium carrot, diced small

*2 garlic cloves, minced

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon dried thyme

*1 (32 ounce) container chicken stock

*5 medium potatoes, diced to bite size pieces

*1 (12 ounce) bag frozen corn

*1 cup cooked chicken, shredded (optional)

*3/4 cup whole milk or heavy cream

*1/8 cup corn starch

*green onion, chopped (optional)

*sharp cheddar cheese, shredded (optional)

Directions:

~It a stock pot, cook bacon over medium heat, until browned, stirring often.

~Add onion, celery, and carrots, cooking until veggies are starting to get soft, stirring often.

~Add minced garlic, salt, pepper, thyme, cook for about 1 minutes, stirring the entire time.

~Stir in chicken stock, stirring and scraping the browned bits off of the bottom of the pan.

~Add potatoes and corn.

~Bring soup to a simmer, and then reduce the heat to medium-low, stirring often.

~Cover and cook for 15-20 minutes, or until potatoes are fork tender done.

~Reduce heat to low.

~In a small bowl, whisk corn starch and milk together until smooth.

~Slowly whisk  corn starch mixture into soup.

~Serve and top with green onions and cheese.