Corn Chowder with Bacon and Potatoes

4 slices bacon
2 - 11 ounce cans Shoepeg Corn (or 3-4 ears fresh corn)
2 ribs celery, chopped
2 carrots, diced
1 small onion, diced
6 small gold potatoes, cubed
1/2 red pepper, diced
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
pinch of cayenne pepper, optional
6 cups chicken broth
1/4 cup cornstarch
1 cup heavy cream
salt & pepper to taste

Using a medium to large soup pot, fry chopped bacon until it is just done.  Remove bacon pieces from the soup pot to drain on a paper towel lined plate, leaving as much bacon grease in the soup pot as you can.

Add the celery, carrots, onion, potatoes, and red pepper to the soup pot, stirring well to coat everything with the bacon grease. Cook over medium heat for about 5 to 7 minutes just to start the cooking process. Add the corn, paprika, onion powder, garlic powder, and cayenne pepper; and cook for approximately 30 seconds.

Reserve 1/2 cup of the chicken broth to whisk with the cornstarch. Add the other 5 1/2 cups of chicken broth to the soup pot. Bring to a boil and cook for 15–20 minutes or just until the potatoes are done. (You can insert a knife into a piece of the potato to see if it is soft and ready to eat.)

Once the vegetables are cooked, whisk the cornstarch into the reserved 1/2 cup of chicken broth. Slowly stir this into the boiling chowder mixture. Boil 2-3 minutes or until it is slightly thickened. Now, stir in one cup of the heavy cream.. Reduce the heat and simmer for another 2-3 minutes.

Sample the chowder to see if you need to add salt and pepper. I normally add about 1/2 teaspoon of each, but you can add it to your taste preference.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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