Corn and Cheddar Soup

INGREDIENTS
2    slices of thick-cut bacon
1    medium white on ion, chopped (about 1 cup)
1    tablespoon butter or butter substitute
1    pinch salt
3    cups low sodium chicken broth
2    medium Yukon Gold or white potatoes, peeled and diced (1 to 1 1/4 cups)
2   cups frozen corn kernels, divided
2   ounces extra sharp cheddar cheese, grated

METHOD
Slice the bacon in  half lengthwise and then crosswise into 1/2 inch pieces. Using a medium sauce pan  over medium-high heat, cook the bacon pieces until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon to a paper towel to drain and discard all but 1 ounce of the bacon fat (do not dump it into the sink but into the garbage.) Reduce the heat to medium and add the onions and butter to the sauce pan. Cook for 4 to 5 minutes until softened.

Add the potatoes, chicken broth and 1/2 cup of the corn to the skillet and cook uncovered for 12 to 14 minutes until the potatoes are tender.Working in batches if necessary, transfer the soup to a blender or food processor and process to a puree. Rinse out the sauce pan and return the puree to the pan. Add the 1 1/2 cups of corn and the grated cheddar cheese, stirring well. Cook until the cheese is melted and the soup is well heated. Chop the bacon pieces to small bits and serve the soup hot with a sprinkle of bacon bits. This recipe will serve two to three persons.