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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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