Bacon Potato Corn Chowder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop bacon then fry until crispy

Step 2

Remove bacon from fry pan and discard majority of the grease - save about 1 T of grease

Step 3

Chop onions then fry in bacon grease until translucent

Step 4

Save onions with the bacon

Step 5

Peel and chop potatoes

Step 6

Place potatoes in a pot and cover with water

Step 7

Boil potatoes until tender about 15 minutes

Step 8

Reserve 1 cup of water from boiled potatoes - you may or may not need this depending on how thick the soup is

Step 9

Drain water from potatoes but leave potatoes in the pot

Step 10

Add to the pot the onions, bacon, cream style corn, frozen corn, cream of potato soup, cream of mushroom soup, and half and half

Step 11

If the soup is too thick, add in some of the potato water from step 8 1/4 cup at a time. Taste after mixing each time

Step 12

Bring to a boil and then simmer for 15 minutes