Silent Chef Corn Chowder

By es123

Ingredients

• 1/2 pound bacon or salt pork
• 3 onions, diced
• 4 stalks Celery
• 3 cloves garlic minced
• 1 1/2 pounds potatoes (red Bliss), diced, skin on
• 4 cups corn canned cream-style
• 4 cups corn kernels fresh
• 3 cups cream half & half
• 6 cups chicken stock
• 1 bay leaf
• dash Cayenne
• dash Black pepper

Preparation

Step 1

In stockpot, cook salt pork or bacon over medium low heat, stirring occasionally until crisp. Remove crispings from pan; drain on paper towels and save for garnish. Add onions, celery and garlic to fat in the pan; cook over medium heat until soft.

Add potatoes and fresh corn, and cook a few minutes longer. Add creamed corn, half & half and stock, plus a pinch of both peppers. Bring to a simmer; cook until potatoes are soft. Season with salt and pepper to taste, garnish with crispings, serve and enjoy. Makes approximately 18 cups.