Potato-Corn Chowder with Bacon

In a Dutch oven or other heavy lidded pot over medium heat, brown the bacon, using a spoon to break up. Use a slotted spoon to remove the bacon from the pot and set aside.

Add onions, garlic and carrots to bacon fat. Cook over medium heat until they begin to soften, 4-5 minutes. Add potatoes and chicken broth, stir, and bring to a simmer. Simmer 20-30 minutes, until potatoes are tender.

Add corn to soup and bring back to simmer. Whisk milk and cornstarch or flour together in a small bowl or measuring cup, then pour slowly into the soup. Stir until soup simmers again. Add cheese to soup gradually, stirring to incorporate each addition, until fully incorporated and melted. Lower heat–do not allow to simmer or boil after addition of cheese or soup will separate. Taste and add salt and pepper as needed.

Serve hot, with reserved bacon and green onions or chives if using as a garnish.