Cheesy Corn Chowder

8 oz bacon, chopped & remove as much fat as you can

2 T olive oil

1/2 yellow onion, chopped

2 T unsalted butter

1/4 cup flour

1 T salt

1/2 t ground black pepper

6 cups of chicken broth

3 cups golden potatoes unpeeled and diced

4 cups FRESH corn kernals (about 5 ears)

1/2 c half & half

1/2 c skim milk

2 cups grated white cheddar cheese

In large pot over medium heat olive oil and add bacon, cook until crisp. Remove bacon and reserve. Add butter and onions cook until onions are translucent. Stir in flour, salt, pepper and cook for 1 minute. Add chicken broth and potatoes bring to a boil and simmer for 15 minutes until potatoes are tender. Cut corn off cob and blanch them for 3 minutes in boiling salted water. Drain, and add to soup. Add half & half and mil and cheddar cheese. Cook for 5 more minutes until cheese is melted and add bacon. Season to taste with salt & pepper. Serve hot!

*I made this for dinner last night & we ate almost the entire pot. The kids loved it too!