Bacon-licious Corn Chowder

This weekend I made two soups with bases of bacon, onion and garlic. The corn chowder was so yummy that I had to post the recipe! (The other soup is awaiting taste testing in my fridge because we had a date night last night. :)

This is another 'use up things in my pantry' recipe, and I must apologize for those who can't tolerate dairy as it is most definitely NOT dairy-free! I am able to have dairy again, so have been relishing the taste of real cheese and milk. Milk by itself is not a good option all the time, but milk in things like soup is fine for me! Hooray!

Ashley's Quick and Easy Bacon-licious Corn Chowder
Ingredients:
1/2 lb bacon, chopped into bite-size pieces
2 garlic cloves, minced (or use a Garlic Press - I love my Pampered Chef one!)
1/2 medium onion, chopped
4 Tbsp olive oil
1 cup chicken stock (or 1 tsp bouillon paste + 1 cup hot water)
4 cans corn, drained
2 cans whole new potatoes, quartered - reserve water from 1 can, drain other
1 can condensed milk (12 oz)
1 can cheddar cheese soup
1/4 cup Parmesan cheese, finely grated
1 tsp ground mustard
1 tsp paprika
1/8 tsp cinnamon

Process:
Place large pot on stove, turn burner to medium-low. Add olive oil, garlic, onion, and bacon. Cook until onion is soft and bacon is at your preferred level of doneness (mine was medium, ~10-15 minutes), stirring often to avoid burning. Add corn, potatoes, chicken stock, and water from 1 can of potatoes. Stir and let cook for 10 minutes so that the corn and potatoes get the taste of the bacon (keep stirring every so often to avoid burning). Add condensed milk, cheddar cheese soup, Parmesan, and spices, stir until well-combined and simmer for 15 minutes, stirring periodically. Turn off burner and remove from heat. Let cool for 10 minutes (or you'll burn your tongue like I did!) and serve with garlic bread, cornbread, or rolls. Serves 8-10.

This was a great lunch on a cold, rainy Rochester day! My husband, brother-and-sister-in-law, and three nephews all liked it too. Enjoy!