Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 8
Ingredients:
1/2 cup diced bacon
4 medium potatoes, peeled
and chopped
1 medium onion, chopped
2 cups water 3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half
Directions:
1. Place the bacon in a large pot over medium-high heat, and cook until
crisp. Drain and crumble, reserving about 2 tablespoons drippings in the
pot.
2. Mix potatoes and onion into the pot with the crumbled bacon and
reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in
corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and
cover pot. Simmer 20 minutes, stirring frequently, until potatoes are
tender.
3. Warm the half-and-half in a small saucepan until it bubbles. Remove from
heat before it boils, and mix into the chowder just before serving
