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Bacon and Corn Chowder

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Bacon and Corn Chowder

  • 1 c. Potatoes, peeled and diced
  • 1/4 tsp. Salt
  • 4 Bacon Slices, diced
  • 1 Onions, diced
  • 14 oz. Canned Cream-Style Corn
  • 3 c. Whole Milk (Cow)
  • 1/4 tsp. Black Pepper, ground
  • Put the potatoes in a medium pot and add water to cover them by 2 inches. Season the water with salt, bring it to a boil over high heat, and cook the potatoes for about 12 minutes, or until they are soft. Drain the potatoes and set them aside.
  • Rinse out the pot and put it back on the stove over medium heat. Add the bacon to the pot and cook for 5 minutes. Add the onion to the bacon and cook for another 5 minutes.
  • Carefully drain off the bacon fat, leaving the bacon in the pan. Add the cream-style corn and milk to the pot and heat the chowder over medium heat for about 10 minutes, or until it's hot. Do not boil! Add the cooked potatoes to the chowder and let them cook for 2 minutes to absorb some of the flavor. Season the chowder with salt and pepper and serve.