Serves 4 to
6
Ingredients
4 Ears of corn, kernels removed
1 medium yellow onion, diced
2 Tbsp unsalted butter
1 quart plus 1 cup of chicken stock
2 carrots, peeled and sliced in 1/8”
rings
2 potatoes, peeled and cut in ½”
cubes
4 slices bacon, cut in 1” rectangles
2 cloves garlic minced
2 cloves garlic minced
10 ounces sharp cheddar cheese,
shredded
1 cup all purpose flour
1 teaspoon Worcestershire Sauce
Pinch of ground nutmeg
Method
Melt the butter over medium heat and
when bubbling, add bacon pieces and sauté slowly to half done.
Add the onion and carrot and
continue to slowly sauté until onions turn translucent.
Add the stock, corn, Worcestershire
sauce, potato, nutmeg, pepper (but not salt). Simmer until potatoes are just
done.
Coat shredded cheese in flour,
shaking to remove excess flour. Add to simmering stock. Do not boil soup after
adding cheese. Simmer for 5 to 10 minutes to cook out flour and allow soup to
thicken. Taste and adjust salt.