People go wild for this tasty combination of crisp bits of bacon, sharp cheddar cheese, and crunchy scallions. These flavors work so well together, you almost can’t go wrong when you put them in a soup. People sometimes order a dozen bowls at a time—one for everyone at work. It makes me so happy to think that one whole office is slurping up this chowder for lunch.

Ingredients:

1 pound uncooked bacon, diced
1 large Spanish onion, peeled and diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
5 medium red bliss potatoes, diced into 3/4-inch cubes
6 cups chicken stock
1/4 teaspoon cayenne pepper
2 teaspoons ground coriander
2 cans (each 16 ounces) whole kernel corn, drained
2 cans (each 16 ounces) creamed corn
1 pound (16 ounces) sharp cheddar cheese, grated
2 cups heavy cream
4 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
2 bunches scallions, sliced

Directions:

Heat a stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain. Discard all but 2 tablespoons of the bacon drippings. Add the onion, carrots, celery, and garlic to the drippings and sauté for 5 minutes. Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes. Add the whole kernel corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes. Season with the Worcestershire sauce, salt, and pepper. Stir in the scallions and crispy bacon pieces.

Makes 10 to 12 servings.