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.)
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
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.
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.