Creamy Corn Chowder

Directions

1. 1
   Cook and stir bacon in medium saucepan on medium heat until crisp.
2. 2
   Remove from heat with slotted spoon; drain on paper towels.
3. 3
   Discard all but 1 Tbsp.
4. 4
   drippings from pan.
5. 5
   Add onions and garlic to reserved drippings; cook on medium-low heat 5 min.
6. 6
   or until onions are crisp-tender, stirring frequently.
7. 7
   Stir in flour; cook and stir 2 to 3 min.
8. 8
   or until bubbly.
9. 9
   Gradually stir in broth.
10. 10
    Add potatoes; bring to boil on medium-heat.
11. 11
    Simmer on medium-low heat 15 min.
12. 12
    or until potatoes are tender, stirring frequently.
13. 13
    Use potato masher to carefully smash most the potatoes.
14. 14
    Stir in corn; cook 4 min.
15. 15
    Add 3/4 cup cheese and 2 Tbsp.
16. 16
    parsley; cook and stir 3 to 5 min.
17. 17
    or until cheese is melted.
18. 18
    Serve soup topped with bacon, remaining parsley and cheese.