Potato Bacon Chowder

Ingredients

• 1/4 lb. bacon, diced
• 1 Tbsp. unsalted butter
• 1 yellow onion
• 1 Tbsp. garlic, minced
• 1 carrot, finely diced
• 4 russet potatoes, diced
• Salt and pepper, to taste
• 1/4 cup flour, divided
• 4 cups chicken or vegetable broth
• 1 cup half & half
• 2 cups frozen corn kernels (optional)

Directions

1. In a large pot, saute the bacon until crisp. Using a slotted spoon, remove the bacon and set aside, but leave 1/4 cup fat in the pot. Add the butter and heat until melted. Saute the onion in the fat until translucent, then add the garlic and saute until fragrant. 
2. Add the carrots and potatoes and cook until slightly softened. Season with salt and pepper, Add the flour and mix in the vegetables to make a roux. 
3. Very slowly add in the broth, a little at a time, so as to mix it into the roux and not create clumps. Simmer soup until potatoes are softened, about 20 minutes.
4. Add the half and half and heat again until simmering. Add the corn and heat through. Serve.