Chicken, White Bean, Corn & Cheddar Chowder - cooking recipe

Ingredients

3 slices bacon
onion (large, finely chopped)
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
1 -2 potato (thin-skinned, diced)
2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
12 ounces kernel corn (or kernels scraped from 2 corn cobs)
1 cup chicken (cooked and chopped)
1/2 cup half-and-half or 1/2 cup whipping cream
1 cup old cheddar cheese, shredded
salt
pepper

Preparation

In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
Transfer it to paper towels to drain and cool, then crumble and set it aside.
If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
Add the flour and cumin and cook, stirring, for another minute.
Stir in the stock, potatoes, and beans and bring to a simmer.
Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
Add the cheese and stir just until it melts.
Season with salt and pepper and serve hot, topped with crumbled bacon, if using.