Ingredients
Scale
- 1 pound bacon, cooked & crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 or so potatoes, diced
- 1 quart (4 cups) chicken stock
- ½ gallon of milk (8 cups)
- ¼ cup flour or cornstarch (optional- for a thickener)
- 4 cups corn kernels, fresh or frozen
- 2 Tablespoons butter, divided
- salt and pepper to taste
Instructions
- Preheat the oven to 400.
- Arrange bacon on a cooling rack on a cookie sheet. (We have a set just for this purpose.) Bake in the oven until crispy and browned. Set aside.
- In a large stockpot, cook the onion in a tablespoon of butter until soft, but not brown.
- Add the garlic and heat for a minute until it’s fragrant.
- Season with a pinch of salt.
- Add the potatoes to the onions and just barely cover with chicken stock. (If you need a bit of water to cover them thats fine.)
- Boil until the potatoes are tender when pierced, about 15-20 minutes.
- Dissolve the cornstarch in the milk and add to the potatoes.
- Add in the corn and butter.
- Cook on medium low until the corn is tender (or thawed), maybe ten minutes.
- Season with salt and pepper.
- Crumble the bacon over the chowder and serve.