Bacon & Corn Chowder with Cheddar

Directions

1. In a soup pot, cook bacon over medium-high heat for about 8 minutes or until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate.
2. Reduce heat to medium and add celery and onion; cook, stirring for about 5 minutes or until softened. Stir in flour to coat; cook for 1 minute. Whisk in milk and broth until smooth. Add potatoes, salt and pepper. Bring to a simmer, stirring frequently, and simmer gently for 15 minutes or until potatoes are tender. Stir in reserved bacon, corn and dill and cook for about 5 minutes or until corn is heated through.
3. Ladle into bowls and top with Cheddar and garnish with dill sprigs to serve.