Creamy Corn and Bacon Chowder
Ingredients
6 ears of corn
2 lb (1 kg) potatoes, cubed
1 lb (500 g) smoked bacon, diced
1 large onion, diced
4 tbsp (60 mL) flour
8 cups (2 L) cooking liquid from corn (may be slightly less)
2 cups (500 mL) heavy cream (35%)
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
2 14 oz (450 g) cans creamed corn
Directions
Bring 8 cups of water to a boil, add corn and cook for 15 minutes; remove corn and reserve cooking liquid. Remove kernels from cobs and set aside. Place potatoes in a large pot, cover with water, and boil until fork-tender. Drain, mash half, and set both the mash and remaining cubed potatoes aside.
In a sauté pan, fry bacon until crisp then set aside. Fry onions in remaining bacon fat.
Place onions and flour in a large pot and cook over medium heat until flour has dissolved, stirring to ensure no lumps form. Add liquids and bring to boil. Stir in salt, freshly ground pepper, bacon, both types of corn, and mashed and cubed potatoes. Gently heat until warmed through.