Corn & Chicken Chowder

The past 3 or 4 days have been in the high 70's and low 80's, but now the weather has suddenly turned cold and very blustery. Soup is the first thing I think of on colder days. This chowder recipe is perfect to warm you up and is so filling that you don't need anything else with it.

Corn & Chicken Chowder
Serves: 6
Adapted by: http://bunsinmyoven.com/2011/02/18/corn-and-chicken-chowder/

Ingredients
30 oz can of corn or 30oz bag of frozen corn (we always prefer frozen over canned)
6 slices of center-cut, lean bacon, chopped
8 scallions, sliced thin, separating the green parts from the white parts
3 medium to large potatoes, peeled and chopped into small chunks
2 tablespoons white whole wheat flour OR all purpose flour
3 cups of reduced-fat milk
2 cups reduced sodium chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4oz can chopped green chiles
2 cups of cooked chicken, shredded or chopped into bite size pieces
salt and pepper, to taste
Reduced-fat, grated cheddar cheese, for garnish

Directions
-In a large stock pot or dutch oven, cook bacon on medium  heat until crisp. Remove from pan but leave grease drippings in for flavoring purposes. Set aside.
-Place potatoes and white portion of scallions in the stock pot/dutch oven and cook on medium heat for 2 to 3 minutes.
-Sprinkle in flour and cook 1 additional minute, stirring or whisking constantly.
-Pour in milk, chicken stock, old bay, thyme, parsley, cayenne, salt and pepper, and stir well. Bring to a boil, stirring constantly.
-Reduce heat to low and simmer for 15 to 20 minutes or until potatoes are nice and tender. Add corn, chicken, and green chiles. Stir well.
-Cook an additional 5 minutes or so.
-Spoon chowder into soup bowls and top with grated cheese and green parts of scallions, if desired.
-Serve hot

Enjoy! :)