Corn and Bacon Chowder
A perfect soup for a chilly evening, serve with hot biscuits.
(Serves 4  )

Ingredients:                                                                                  
4 turkey bacon slices
1 large onion, finely chopped
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
4 cups chicken broth
1 large boiling potato, peeled and cut into 1/4-inch dice
1/2 cup half and half cream
10-oz package frozen corn kernels
Freshly ground black pepper

Directions:

1. Cut the bacon into thin slices using sharp scissors.
2. Cook bacon in a 3-quart heavy saucepan over medium heat, stirring, until crisp.
3. Add onion and butter to pan and cook, stirring, until onion is softened. 
4. Add flour and cook, stirring for 1 minute.
5. Whisk in broth gradually and bring to a boil, whisking occasionally until the soup thickens.
6. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes.
7. Stir in cream and corn and return to a simmer.
8. Season with freshly ground black pepper.