Corn and Bacon Chowder

(Whoops! I accidently let a whole year slip by without updating

here; I hope to do better starting now with a recipe that I came

up with by combining a couple of different ones and adding a

twist or two of my own. Enjoy.)

Ingredients:

8 - 12 bacon strips

1 cup chopped white onion

2 medium potatoes

1/2 - 1 minced red bell pepper (Optional)

2 14.5 oz. cans whole kernel yellow corn

2 cups of whole milk (+ about 1/2 cup for mashing potatoes)

1 cup heavy cream

6 - 8 ozs. shredded cheddar cheese

Salt to taste

Procedure:

1. Peel and microwave the potatoes; mash, mixing with

enough milk to make them smooth. Set aside.

2. Cook bacon in frying pan over medium heat; remove

when crisp, drain on paper towels, then crumble. Pour off

about half of bacon fat.

3. While bacon is frying, add corn, milk and heavy cream

to a large saucepan.

4. Sauté onion and red pepper in remaining bacon fat until

tender. Transfer to saucepan.

5. Heat saucepan contents to simmering, stirring in bacon

and cheese; add salt. Stir in enough mashed potatoes to

begin to thicken the mixture. Let pan simmer without boiling

for 15 - 20 minutes, stirring occasionally, until chowder

thickens the desired amount.

6. Remove from heat and serve.

NOTES:

1. Instead of whole milk and heavy cream, 2% milk and

half-and-half can be substituted.

2. The amount of mashed potatoes will vary; just use

what seems best to you for the thickness you'd like.

3. Pepper can also be used, although personally I

don't use it in this recipe. Also, if you want a somewhat

spicier chowder, you can easily add some hot paprika,

cayenne pepper, or red pepper flakes; I'll most likely

use one of those the next time I make this chowder.

4. This chowder keeps well in the refrigerator.