Corn Chowder

'Tis the season for soups around here. We pulled out one of our long-standing favorites over the weekend. I am pretty sure the recipe was originally found in a Better Homes & Gardens magazine. We don't change it because it is so good as is - a time-tested comfort food. I promise you will love it!

CORN CHOWDER

6 slices bacon
2 parsnips, peeled and sliced
2 large carrots, peeled and sliced
3 medium red potatoes (or 3 lbs. new potatoes), skins on, cut up
2 (14.5 oz.) cans chicken broth
2 cups supersweet frozen corn kernels
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 Tablespoons melted butter
3 Tablespoons flour
2 cups milk
Fresh parsley, snipped fine
Fresh chives, optional

In a 4-quart Dutch oven, cook bacon until crisp. (Do not burn.) Remove bacon, reserving 1 Tablespoon of drippings in the pan. Crumble bacon and set aside. Add carrots, parsnips and onions to bacon drippings in Dutch oven. Cook on medium heat 8-10 minutes, until vegetables begin to brown.  Add potatoes, chicken broth, garlic salt and pepper. Bring to a boil; reduce heat. Cover and simmer 15 minutes until potatoes are tender.

In a small bowl, stir together melted butter and flour. Stir flour mixture, milk and corn into chowder. Cook and stir over medium heat until just beginning to bubble and slightly thickened. (Do not boil.) Remove from heat; stir in parsley. Garnish servings with bacon and snipped chives if desired.