Loaded Cheesy Bacon Corn and Potato Chowder recipes

Ingredients

• 12 ounces (3/4 of one pound) bacon, diced small
• 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
• 1 cup carrots, peeled and diced small (about 2 large carrots)
• 1 cup celery, diced small (about 2 stalks)
• 4 garlic cloves, finely minced
• 1/4 cup all-purpose flour
• 32 ounces (4 cups) low-sodium chicken broth
• 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
• 2 1/2 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• pinch cayenne pepper, optional and to taste
• 2 cups corn (I used frozen and added it straight from the freezer)
• 8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
• 1/3 cup fresh flat-leaf parsley leaves, finely chopped

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