From: Good 2B Me
1/3 cup butter
1/2 onion, chopped
1 clove garlic, minced
3/4 cup flour
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
3 large potatoes, cooked, peeled and cubed (I used 2-1/2 lbs. Yukon Gold potatoes and cubed them small enough to cook in the soup)
1 lb. bacon, cooked and crumbled
1 large package frozen sweet corn, thawed
4-1/2 cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, shredded
1 cup sour cream
In a large saucepan melt butter over medium heat. Add onion and garlic; sauté onion until it is clear. Add chicken broth.
Whisk in flour, salt and pepper. Stir until smooth. While stirring, gradually add milk.
Add in potatoes, bacon, corn and parsley flakes.
Continue to heat over medium to low heat, stirring frequently until chowder has thickened, about 30 minutes.
Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.
Serve in hollowed out bread bowls.