The MD & Me

I’ve tried a lot of corn chowder recipes I’ve found online, but none have been quite right… So I made up my own. Let me know if you love it as much as I do!

Ingredients

• 12 oz. package bacon (I think I bought the center-cut 12 oz package)
• 8 medium potatoes, peeled and chopped
• 1 large onion, chopped
• 4 cups water
• 2 – 14.75 oz. cans cream-style corn
• 1 – 15 oz. can whole kernel corn, drained
• 3 teaspoons salt
• ground black pepper to taste
• 2 cups half-and-half (or more if you want it creamier)

Directions

1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving 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.