I had written down this recipe from the Internet months ago, leaving it out, reminding me to just try it!

I made the soup yesterday and was not disappointed. The taste profile in this soup is perfection if you follow the directions. It will become a “regular” at The Cottage.

Bacon Corn Chowder

Ingredients

1 pound of small red potatoes cut into 1″cubes

1/2 cup chopped onion

2 bags {12 oz each} frozen whole kernel corn

3 cups chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 cups half and half

2 Tablespoons cornstarch

1/2 pound bacon-cooked crispy and crumbled

*** In a 4 quart Crock Pot, mix potatoes, onion, corn, broth, salt and pepper. Cover and cook on high for 4 hours till potatoes are tender.

*** In a small bowl, beat half&half and cornstarch with a whisk till smooth, Stir half&half mixture and bacon into the corn mixture that is in the Crock Pot and cover. Cook another 15-30 min till slightly thickened.

We had turkey sandwiches and diet ginger ale with the Corn Chowder.

Hope you enjoy.

Till next time….

Chef Valentine