Cheesy Cowboy Chowder

INGREDIENTS

• 6 slices bacon, chopped
• 3 tbsp. butter
• 1 medium onion, chopped (about 2 c.)
• 3 tbsp. all-purpose flour
• 4 c. low-sodium chicken broth
• 3 large Russet potatoes, peeled and cut into 1" cubes (about 5 c.)
• 2 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend

DIRECTIONS

1. In a large pot, cook bacon over medium, stirring occasionally, until crisp, about 8 minutes. Remove bacon to a plate, discard any oil in pot, and wipe pot with paper towel.
2. Return pot to medium heat, then add butter and onion. Season with ¼ teaspoon of McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring constantly, until lightly toasted, 1 minute.
3. Pour in broth and add potato and remaining 1 ¾ teaspoons McCormick Himalayan Pink Salt, Black Pepper, Garlic #Blend. Bring to boil; reduce heat to medium-low and simmer, stirring a few times, until potatoes are just tender but not falling apart, about 8 to 10 minutes.
4. Gently, stir in cheddar and heavy cream, stirring until cheddar melts. Stir in corn, half the cooked bacon, and half the green onion. Simmer just until corn is heated through, about 1 minute.
5. Serve warm, topped with remaining bacon and green onion, and more cheddar, if desired.

Link to recipe