Smoky Bacon Corn Chowder
½ pound red potatoes, chopped into ½ to 1 inch pieces
1 large russet potato, chopped
4 tablespoons butter
2 cup water
1 cup flour
½ cup red or white onion, diced
2 teaspoons chicken buillon
5 teaspoons minced garlic
½ teaspoon onion salt
½ teaspoon black pepper
1-2 teaspoons smoked paprika
1-2 cups corn, canned or frozen
½ cup shard cheddar cheese, shredded
8-10 strips of bacon, cooked and crumbled
Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.
Melt butter in a large soup pot over medium high heat. Add flour starting with ½ cup and adding up to ½ cup more *depending on how thick you like it. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.
Stir in diced onion, onion salt, black pepper, and smoked paprika.
Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency.
Top with additional bacon and cheddar cheese if desired.