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Corn Chowder

This recipe will chase away the evening chill.





List of Ingredients



• 5 bacon slices
  
• 1 red bell pepper, chopped
  
• 1 onion, chopped
  
• 2 small potatoes, diced
  
• 2 (10 oz) packages frozen whole kernel corn, thawed and divided. (Canned corn can ve used also)
  
• 1 (14oz) Can chicken broth
  
• 1/2 tsp salt
  
• 1/4 to 1/2 tsp pepper
  
• 1 cup hlf and half
  






Instructions



1. Cook bacon in a dutch oven over medium heat until crisp; remove bacon, reserving drippings in Dutch oven. Crumble bacon, and set aside.
   
2. Saute bell pepper, onion, potatoes, and 1 package of corn in reserbed drippings 12 to 15 minutes or until tender.
   
3. Stir in broth, salt, and pepper; bring to a boil. Reduce heat; simmer 20 minutes.
   
4. Process remaining package corn and half and half milk in blender until smooth, stopping once to scrape down sides.
   
5. Stir pureed mixture into megetable mixture; cook over low heat, stirring ci=onstantly, until throughly heated. Sprinkle each serving with bacon. Yields 2 quarts.
   






Final Comments


You may substitute the half and half with regular milk. If using the milk your chowder will be less creamy but still very enjoyable. I also add another potatoe sometimes. Very hearty dish.


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