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Easy and Delicious Corn Chowder



This is a recipe I found online many years ago when Amanda first went to college.  I made it often for myself while she was away.  It holds up nicely in the refrigerator for a few days so I could eat it for 3 days. This recipe makes about 6  one-cup servings.
                 
6 bacon slices
1/2 cup refrigerated pre-chopped celery, onion, and bell pepper mix 
1 T parsley flakes
2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
2 cups milk, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded extra-sharp cheddar cheese (such as Cracker Barrel) 
sour cream
diced green onions

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, most of the bacon crumbles and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon, a dollop of sour cream and some diced green onions. Sprinkle with additional black pepper, if desired.

NOTE:  You can use half and half instead of milk.  

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