Bacon and Corn Chowder

This one is ridiculously easy and ridiculously delicious! This recipe comes from the book Five-Star Recipes from Well-known Latter-day Saints. This particular recipe comes from Dian Thomas. I love the combination of the crispy bacon, the potatoes, and the corn. The best part about this is that I almost always have these ingredients on hand.

(photo courtesy of tasteofhome.com)

Bacon and Corn Chowder
4 slices (or more!) bacon, diced
1 medium onion, diced
6 medium potatoes, peeled and cubed
2 cups chicken broth
2 (15 oz) cans creamed corn
1 cup heavy cream or milk
1/2 tsp. salt
1/2 tsp. pepper

In a 2 quart sauce pan or large soup pot, saute onion and bacon over medium heat. (I would recommend starting the bacon first and adding the onion about halfway through if you want your bacon crispy.) Pour off drippings, then add potatoes and cook for 10 minutes. Add broth and corn. Cook, stirring occasionally, until potatoes are tender (about 40 minutes). Stir in cream or milk, salt and pepper. Cook until warmed through.