Corn Chowder with Bacon and Potatoes

I love soups and they happen to go great with this cold, rainy weather we are having. So, brave the cold, hit the grocery store, make this soup, and then cuddle up with a blanket and enjoy it's warm goodness. If you are feeling really courageous, try this with some beer bread. There just so happens to be a recipe for some right under this one.

To start off, take 1 large potato and cut it into small, bite-sized pieces. If you are a potato lover like I am, you could add another potato. Put the potato pieces and 3/4 of a cup of water in a small pot and cook over medium heat for 10 minutes, or until the pieces are tender.

While the potato is cooking, cut 4 slices of bacon into bite-sized pieces and cook in a small skillet. When the bacon is crisp, pour out the grease and add 1/2 cup of chopped onions, 1/2 cup of chopped green pepper, 1 bay leaf, 3/4 teaspoon of salt, 1/4 teaspoon of celery salt, 1/4 teaspoon dried thyme leaves, and a few grains of pepper. Cook over low heat, stirring occasionally, until onion and pepper are tender.

Mix the potatoes with water and bacon, onion, and pepper mixture into a large pot. Add  1 can of whole kernel corn, 1 can of cream style corn and 2 cups of milk. Bring to a boil, and then let simmer for 10 minutes. Stir in 1 cup of cheese, and let simmer for 5 minutes. Discard bay leaf before serving.


Ingredients:
3/4 cup water
1 large potato, diced
4 slices of bacon
1/2 cup chopped onions
1/2 cup chopped green pepper
1 bay leaf
3/4 tsp. salt
1/4 tsp. celery salt
1/4 tsp. dried thyme leaves
Few grains of pepper
1 (15 oz.) can cream-style corn
1 (15 oz.) can whole kernel corn
2 cups milk
1 cup shredded cheddar cheese


-Elisabeth