Corn Chowder

I adapted this recipe from a recipe I found on allrecipes.com.  The original did not have a measurement for the bacon, added chicken broth and water, did not include carrots and used canned corn.  Here is the way I made it today.

• 1/2lb. bacon, diced
• 1 medium onion, diced
• 3 32oz. cartons chicken broth
• 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 16oz. frozen corn
• 1 cup milk, divided
• 1/4 cup all-purpose flour
• Chopped fresh parsley

• In a 3-qt. saucepan, cook bacon until crisp; remove to paper towel to drain. Saute onion in drippings until tender.  Drain.  Add broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well. Add corn and 3/4 cup of milk.  Using a stick blender, blend until smooth Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon and parsley if desired. 

Just a note, I put the bacon into the soup before blending.  The flavor is terrific!  Next time I will probably add shredded chicken.