Sunday, March 20, 2011

Corn and Bacon Chowder

1/2 cup chopped bacon or bacon pieces
4 chopped potatoes
1 chopped onion
2 cups chicken stock
2 cups corn - I used fresh cooked whole kernels but tinned or frozen in fine or creamed corn if preffered
Salt and ground black pepper to taste
2 cups of cream

Sauté the bacon until browned and crispy.  Add the chopped potatoes and onions and saute for around two minutes without cooking.  Add chicken stock, corn, salt and pepper. Cover and simmer very gently for half an hour. Stir in cream and heat through.  Don't boil or will curdle.  Serve.
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