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Ingredients

½ cup diced bacon 4 medium potatoes, peeled and chopped 1 medium onion, chopped 2 cups water 3 cups cream-style corn 2 teaspoons salt ground black pepper to taste 2 cups half-and-half

Nutrition Info

255.2 calories carbohydrate: 40 g cholesterol: 26.4 mg fat: 9 g fiber: 3.8 g protein: 7.1 g saturatedFat: 4.9 g servingSize: - sodium: 972.3 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

8 servings

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!