Here is a recipe for a creamy corn and potato chowder with bacon:

Here is a recipe for a creamy corn and potato chowder with bacon:

Ingredients:

– 4 slices of bacon, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 3 cups diced potatoes (about 3-4 medium potatoes)
– 2 cups corn kernels (fresh, frozen, or canned)
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup milk
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Cook the Bacon:**
– In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.

2. **Sauté the Aromatics:**
– Add the diced onion to the pot with the bacon fat and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. **Cook the Potatoes:**
– Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.

4. **Add the Corn:**
– Stir in the corn kernels and let the soup simmer for another 5 minutes.

5. **Make the Cream Mixture:**
– In a separate bowl, whisk together the heavy cream, milk, and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to avoid lumps. Let the soup simmer for another 5-10 minutes until it thickens.

6. **Season and Serve:**
– Season the chowder with salt and pepper to taste. Stir in the cooked bacon pieces, reserving some for garnish if desired. Serve the chowder hot, garnished with fresh parsley and additional bacon pieces.

Enjoy your delicious, creamy corn and potato chowder with bacon!