Cheesy Corn Chowder

This is a kid-friendly favorite that always gets gobbled up by even the pickiest eaters I've encountered. It is perfect for a chilly fall or winter day. Something about the combination of potatoes and a creamy cheese soup is cozy and comforting. You can make this dish vegetarian by omitting the bacon pieces and using water flavored with instant chicken bouillon granules.

• 1 lbs. potatoes (approx. 3-4), peeled and coarsely chopped
• 1 cup chicken broth
• Tiny sprinkle cayenne pepper (optional)
• Dash of black pepper
• 3 cups milk
• 1 pkg (10 oz) frozen whole kernel corn
• 3 Tbsp bacon pieces, crumbled (you can use store purchased real bacon pieces if you don't want to cook and crumble some up yourself)
• 3 Tbsp flour
• 1 cup mild or medium cheddar cheese, shredded

1. In a large saucepan, combine potatoes, broth, cayenne pepper, and black pepper.

2. Bring broth to boiling and then reduce heat. Cover and let potatoes simmer about 10 minutes, stirring occasionally.

3. Stir in 2 1/2 cups of the milk, corn, and bacon pieces.

4. Pour remaining 1/2 cup milk and flour into a resealable air-tight plastic container. Place lid firmly on container, and shake to combine. Conversely, you could mix these two together in a bowl with a wisk... I just think shaking them together is more fun!

5. Add about 1/4 cup of hot broth to flour and milk, stirring as you add it.

6. Slowly pour flour and milk mixture into potato and broth mixture, stirring constantly so flour doesn't clump.

7. Cook and stir over medium heat until thickened and bubbly.

8. Cook one additional minute, stirring gently occasionally.

9. Add cheese and stir until melted.