Confetti Corn Chowder

Ingredients

• 2 cans corn
• 4 cups chicken broth
• 1 cup chopped celery
• 1 onion, diced
• 4 cups diced potatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon italian seasoning
• 1lb cooked and cut up bacon
• 1/2 cup flour
• 6 tablespoons butter

Directions

1. Drain both cans of corn, reserving liquid. Put corn liquid, broth, celery, onion, potatoes, salt, pepper and italian seasoning in a large pot over high heat
2. Bring to a boil and then cover and turn down to low to simmer until potatoes are tender, about 30 mins
3. Once potatoes are tender melt butter over medium-low in a pan then stir in flour and cook for one minute, stirring continuously. This will make a roux to make the soup thick!
4. Add roux to soup stock and cook until soup thickens. Just a minute or two. If it’s too thick for your liking thin with chicken broth
5. Add 1 full can of corn and half of the second can and simmer for 5-7 mins. Add chopped cooked bacon at the very end