Corn and Potato Chowder with Bacon

Instructions:

1. In a large pot or slow cooker, cook chopped bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.

2. Sauté diced onions in the bacon fat until soft and translucent.

3. Add the diced potatoes and stir to coat.

4. Pour in the broth and bring to a boil. Reduce heat and simmer for about 15–20 minutes, or until potatoes are tender.

5. Stir in corn, cooked bacon (save some for topping), and milk or cream. Let it simmer for another 5–10 minutes.

6. If you prefer a thicker chowder, stir in a tablespoon of flour mixed with a bit of water.

7. Season with salt and black pepper to taste.

8. Optional: Stir in a bit of butter for extra flavour and creaminess.

9. Serve warm, garnished with remaining bacon pieces.