Corn Chowder

• Take a large pot and place it on medium heat. Put bacon in it and cook it until it is crisp. Remove it on a plate lined with paper towel.
• In the same pot add onions and cook them for about 4 minutes or until they become translucent. Then add potatoes and chicken stock and let it cook for a while until it comes to a boil.
• As the first boil comes, reduce the heat and cover the pot. Let it simmer for about 10 minutes or until the potatoes are soft and tender.
• Take a clean dry bowl and pour milk in it. Whisk flour into it until it mixes well and then put this liquid in the pot and keep stirring it with the help of a wooden spoon.
• Now add corn, cream cheese, and the bacon cooked before in the pot and let the soup cook until it comes to a boil. Keep cooking them until the cheese is melted and the cook it further for 2 to 3 minutes.
• Season it with salt and pepper, garnish with chopped chives and serve.

Trivia

• In the United States, corn chowder is a mass produced canned food product.

It is believed that corn was cultivated 7000 years ago for the first time in Mexico.