Winter Corn Chowder

Author: Laurie Peters

Ingredients

• $6$ slices crispy cooked bacon
• $6$ medium unpeeled, roughly chopped potatoes (russet)
• $1$ medium sweet yellow onion, chopped
• $\frac{1}{2}$ cup heavy cream
• $1\frac{1}{2}$ cup milk
• $1\frac{1}{2}$ chicken broth
• Grated Cheddar cheese
• $2$ cans creamed corn
• $1$ small bag frozen corn
• $1$ Tbsp. Butter

Instructions

• Sauté onion in butter in a large stockpot until tender.
• Add potatoes, bacon (cooked), corn, and chicken broth.
• Add water, depending on size of stockpot.
• Cook on medium heat until potatoes are tender.
• Reduce heat; slowly add milk and heavy cream, salt, and pepper.
• Garnish with grated Cheddar cheese. Serves 4 ”for days.”

Quote

For those of you who live in Florida, just shut the shades, crank the A/C, light A fire, and pretend it’s cold outside.