Ingredients
6 slices Maple flavored bacon
1/2 cup Chopped onion
2 good sized Baking potatoes (peeled and cubed)
2 cups Chicken broth
1/4 cup Real maple syrup
1 tsp Fresh chopped parsley
2 cups White sweet corn (early harvest frozen is best)
1 tbsp Potato starch
2 tbsp Butter
2 tbsp All purpous flour
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Cayenne pepper
1 cup Milk (whole)
1/4 cup Shredded cheddar cheese (mild is best)
1/4 cup Chives
Preparation
In a LeCreuset pot over medium heat, sauté bacon and onion until tender but bacon not crisp. Add potatoes, parsley, broth and maple syrup. Bring to a gentle boil. Reduce heat and simmer until potatoes are tender and broth has thickened.
While pot is simmering, in a separate cup, combine milk and potato starch.
Back to the pot: Add butter. While stirring constantly, sprinkle flower over contents and blend well. Add salt and peppers. Slowly add milk/potato starch mixture to pot while constantly stirring. Bring to a gentle boil. Mixture will begin to thicken.
After about 2 minutes add corn and cook for another 5 minutes.
Optional: Garnish with cheddar cheese and sprinkle of parsley or chives. (To “kick it up a notch” double the Cayenne pepper)
