1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups chicken stock
2 cans Del Monte cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups milk or cream
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.
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.
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.
NOTE: I like this soup with a bit more meat, so you can dice up some ham and add it into the pot as well. Or if you have some leftover farmers' sausage (already cooked) you can slice it up and add it in. I also like to garnish with a bit of shredded cheddar, extra bacon pieces or some sliced green onions.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Yellow