Ham and Corn Chowder (Print Version)

# Ingredients:

01 - 4 strips bacon, cut into pieces.
02 - ½ medium onion, chopped.
03 - 2 celery stalks, chopped.
04 - ¼ cup flour.
05 - 2 garlic cloves, minced.
06 - 4 cups chicken broth.
07 - 1 cup heavy cream.
08 - 2 cups frozen corn.
09 - 1 pound smoked ham, chopped.
10 - 2 large russet potatoes, peeled and diced.
11 - ¼ teaspoon Italian seasoning.
12 - Pinch cayenne pepper (optional).
13 - Salt and pepper to taste.

# Instructions:

01 - Fry cut bacon in large pot over medium-high heat until crispy, about 10 minutes. Remove to paper towel, leave fat in pot.
02 - Sauté onion and celery in bacon fat for 5 minutes.
03 - Add flour and garlic, cook 1 minute stirring constantly. Add broth and scrape up brown bits.
04 - Stir in cream, corn, ham, potatoes, seasonings, and most bacon. Save some bacon for garnish.
05 - Bring to boil then reduce to gentle simmer. Cook 15-20 minutes with lid slightly open until potatoes are tender.
06 - Season with salt and pepper. Top with reserved bacon.

# Notes:

01 - Use low-sodium broth if sensitive to salt.
02 - Soup thickens more the longer it cooks.
03 - Stir occasionally while simmering.