Cheddar Corn Chowder with Bacon and Scallions

It's been chilly here so I made a big batch of corn chowder to warm us up. Dr. Sweetpea is a huge fan of hearty soups and loves corn, so this really hit the spot for him. We both devoured the soup in three days. This is one of the best homemade soups we had in a while and it's absolutely perfect for a cool fall evening.

Cheddar Corn Chowder with Bacon and Scallions

(Source: New England Soup Factory Cookbook)

1 pound uncooked bacon, diced

1 large Spanish onion, peeled and diced

3 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, minced

5 medium red bliss potatoes, diced into 3/4 inch cubes

6 cups chicken stock

1/4 teaspoon cayenne pepper

2 teaspoons group coriander (I omitted)

2 cans (each 16 ounces) whole kernel corn, drained

2 cans (each 16 ounces) creamed corn

1 pound (16 ounces) sharp cheddar cheese, grated

2 cups heavy cream (I used 1 cup instead and thought it was perfect)

4 dashes Worcestershire sauce

Kosher salt and freshly group black pepper to taste

2 bunches scallions, sliced

Heat a stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain. Discard all but 2 tablespoons of the bacon drippings. Add the onion, carrots, celery, and garlic to the drippings and saute for 5 minutes. Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes. Add the whole kernel corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes. Season with Worcestershire sauce, salt and pepper. Stir in the scallions and crispy bacon pieces.