• ½ cup diced bacon
  • 4 medium potatoes, peeled and chopped
  • 1 medium onion, chopped
  • 3 cups cream-style corn
  • 2 cups water
  • 2 teaspoons salt
  • ground black pepper to taste
  • 2 cups half-and-half
  1. Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.

  2. Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer, stirring frequently, until potatoes are tender, about 20 minutes.

  3. Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder and serve immediately.