Bacon Corn Chowder

Cold weather comfort food.


4 slices bacon, diced

2 Tablespoons butter

2 cups onion, chopped

4 cups chicken broth

2 large potatoes, peeled and cut into chunks

1 cup half & half


4 cups frozen corn kernels, cooked, drained

1/2 teaspoon black pepper

1 large red bell pepper, diced

2 scallions, chopped

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


In a large soup pot cook bacon until crisp. Add butter and onions. Saute over low heat about 10 minutes. Stir in broth and potatoes. Continue to cook until potatoes are tender, about 15 minutes.
Mix in half-and-half, honey, corn and pepper. Cook for another 7 minutes over low heat, stirring occasionally. Add the bell pepper and scallions. Cook an additional 5 minutes.
Serves: 6