Cheese and Corn Chowda

Saute:
10 slices diced bacon

Saute:
2 tbsp butter
2 tbsp Olive Oil
2 cups diced onion
1 cup diced celery
1/4 cup flour
2 tsp fresh dill
1 tsp salt
1/4 tsp pepper

Add:
6 cups chicken broth
1 pound peeled/diced potatoes
3 cups frozen corn--you can use corn off the cob if you're extra ambitious :)
1 cup heavy cream
1 cup shredded cheddar
2 tbsp cream cheese

Saute bacon in a large pot until crisp. Drain on paper towel and set aside. Pour off the drippings and return pot to burner. Melt butter with oil, add onion and celery. Sweat until soft. Stir in flour, dill, salt and pepper. Cook for 2 minutes.

Add broth, potatoes and corn. Bring to a boil and reduce heat to medium. Simmer until potatoes are tender. Stir in cream, both cheeses and reserved bacon. Simmer until cheese melts. Garnish with chives and dill.

Do not let the soup boil at cheese addition time or it may curdle.

YUMMMMM!