Corn Chowder with Potatoes

Ingredients

• 4 cups chicken broth
• 2 cups milk
• 2 tablespoons butter
• 1 can (14–15 oz) cream-style corn
• 2 cups frozen corn (or fresh corn kernels)
• 3 slices bacon, uncooked and chopped
• 2 slices bacon, cooked and chopped (optional, for garnish)
• 1 medium onion, diced
• 2 potatoes, peeled and cut into small pieces
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons chopped scallions (optional, for garnish)

Instructions

1. 1

   In a large pot, melt the butter over...: In a large pot, melt the butter over medium heat. Add the chopped uncooked bacon and cook until it begins to render.

2. 2

   Add the diced onion and sauté until softened...: Add the diced onion and sauté until softened and translucent.

3. 3

   Stir in the potatoes, frozen corn, chicken broth,...: Stir in the potatoes, frozen corn, chicken broth, and bay leaf. Bring to a boil.

4. 4

   Reduce heat and simmer for 15 minutes, or...: Reduce heat and simmer for 15 minutes, or until the potatoes are tender.

5. 5

   Stir in the milk and cream-style corn. Simmer...: Stir in the milk and cream-style corn. Simmer for another 10 minutes, until the chowder thickens slightly.

6. 6

   Season with salt and pepper to taste. Remove...: Season with salt and pepper to taste. Remove the bay leaf.

7. 7

   Garnish with scallions and cooked bacon if desired,...: Garnish with scallions and cooked bacon if desired, then serve hot.