My Famous Corn Chowder

As the wife of a picky husband choosing my meal plans can be a bit of a struggle. This, however, is sure to please even the pickiest of diners. How can you go wrong with bacon, potatoes, corn and cheese.

Famous Corn Chowder
Serves 4
4-6 Bacon strips
4-5 medium potatoes, chopped into bite sized pieces and rinsed
3 cups chicken broth, (or 2 bouillon cubes and 3 cups water.)
1/2 cup fresh or frozen onions
2 cans corn
2 cans creamed corn
1/4 cup heavy cream
couple cups of shredded cheddar cheese to taste
1/2 tsp Garlic salt
salt & pepper

You're going to need a big ol' pot. By that I mean one of those big metal pots that your Mom or Grandma made soup or chili out of, although, any 'large serving' pot will work. Heat the pot to med high heat and fry up all that yummy bacon. Once crispy and crumbly scoop it all out and set aside. Leave behind the fat and toss in the potatoes. Fry those up until slightly browned on the edges. Add the onions until smelling good and you can see through them.
Pour in the broth and bring to a light simmer until potatoes are cooked through. Dump in those cans of golden deliciousness and reduce the heat so the chowder stops boiling and shake in all those wonderful seasonings. Slowly add the cream, (go easy here, if the liquid in the pot is still boiling the cream will curdle and I can assure you that is NOT yummy.)
Sprinkle in the cheese, (go ahead, add a little more. No ones watching.)
Once all that yumminess is melted scoop and serve.
We usually use Vienna bread, toasted in the oven, but crustier breads, like french or italian, are great for scooping the cheesy goodness.
Garnish with shredded cheese and the bacon you made in the beginning.

I will let you know you can add more bacon if you like but the extra fat and bacon bits in the bottom of the pan will turn your chowder mixture brown. I can assure you it tastes just fine but as we, now, call it, it looks like poo soup.

That said give it a try and let me know how it comes out!