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Corn and Potato Chowder Recipe
Ingredients:
4 slices of bacon, diced
2 large cloves garlic
5 large potatoes, peeled and chopped
1 medium onion, chopped
1 14oz can chicken stock
2 14 oz cans cream-style corn
1 14oz can whole kernel corn
2 teaspoons salt
ground black pepper to taste
2 cups (1 pint) half-and-half, at room temperature
Directions:
In a large stockpot over medium heat, cook bacon until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Discard all but 2 tablespoons bacon drippings.
To reserved bacon drippings, add potatoes, onion and garlic and cook until vegetables begin to soften, about 5 minutes. Add stock and corn. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes or until potatoes are tender, stirring often.
When potatoes are tender, stir in ½ and ½ & return to simmer. Ladle soup into bowls and serve with crumbled bacon on top.
