Cheddar & Corn Chowder With Bacon Soup - cooking recipe

Ingredients

8 slices bacon (Chopped)
2 large onions (Peeled And Chopped)
2 stalks celery (Chopped)
1 cup cheddar cheese (grated)
4 cups milk
1 cup heavy whipping cream
2 tablespoons cornmeal
4 ears corn (Kernels Removed Or 4 Cups Of Frozen Corn)
1 bunch parsley (Chopped)
salt & pepper (To Taste)
vegetable stock (optional)
parsley

Preparation

Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
Drain away about half of the fat in the pot then stir in the onions and celery. Saute for a few minutes until the vegetables soften.
Add the milk and cream and heat through.
Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
Add the cheddar cheese and stir through until melted.
Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
Stir in the parsley just before serving.