Corn Chowder

Serves 4

4 oz of bacon diced
1 diced onion
salt and freshly cracked black pepper
2 cups chicken stock
2 12 oz cans of cream style corn
2 potatoes cubed
2 c half-and-half or light cream scalded

1.)Saute' the bacon in a small stockpot until evenly browned and the fat has been rendered. Remove the bacon and set off to the side...reserve 2-3 T of the rendered bacon fat to saute' the onions in. Saute' the onions until they are translucent.
2.)Add the stock, potatoes and corn and cook until the potatoes are tender.
3.)Add the cream and simmer until the soup is heated throughout. Season with the salt and freshly cracked black pepper to taste and then garnish with the crisp bacon before serving.

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we never used broth to cook the potatos in im gonna have to try that something eles we do is before adding the liquid is cook the potatos for about 5 mins or so in the bacon grease and if you can get it salt pork works well also i like the way it crisps up better then baccon and you can do small chunks and now you evil women you have me craveing a bowl with fresh bread lmao

Oh my gods, I'm gonna have to try that.. it sounds so YUMMY.

keep in mind you can also add clams or fish to turn it into a clam or fish chowder altho ive been wondering how a bit of chicken would tast in it

And remember, with the broth in there it takes the place of any butter so you can keep the fat to a minimum that way. Sounds yummy with the bacon in it too!

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