Potato Corn Chowder
- Servings: 6-8
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40
|5 slices||Bacon, diced|
|1||Medium White Onion, chopped|
|3 cups||Fresh or Frozen Corn, is using frozen, thaw first|
|2 tsp||Cracked Black Pepper|
|4||Potatoes, peeled, and diced|
|1½ cups||Chicken Stock|
|Additonal Toppings, if desired|
|Sour Cream, shredded cheddar cheese|
In a hot Dutch oven, add bacon and cook until very crisp. Drain and remove bacon, set aside. Save 1 tbsp bacon fat in pan.
On medium heat add onions and bacon grease and cook until soft, 3 min. Then add corn, seasonings and stir for 3 min until most of the liquid is absorbed. Add butter and potatoes, saute until potatoes are just begininng to get soft, about 3 min. Add stock, milk and half and half. Bring to a boil, lower to simmer and cook on med. low heat for 25 min. Adjust for seasonings. If you feel it is too thick you can add additional milk or stock. Garnish with crumbled bacon. For added flavor you can also top with a dollup of sour cream, and cheddar cheese, if desired.