Corn Chowder

• 1 lb. frozen corn kernels or 2 drained cans
• 3 c. water
• 3 oz. bacon, cut in 1/4-inch cubes
• 1 to 2 sliced thin onions
• 3 medium potatoes, peeled and cut in 1/4-inch cubes
• 1 c. half and half
• 1 c. milk
• salt
• black pepper
• parsley

1. Place half the corn and 1 cup water in blender to make smooth puree.
2. Fry the bacon crisp and brown.
3. Remove and set aside.
4. Add the onions to the frying pan; cook, stirring, until soft.
5. Put in large saucepan or Dutch oven.
6. Stir in the corn puree, the remaining corn kernels, the potatoes, salt, pepper and 2 cups water.
7. Cover and simmer until the potatoes are cooked, about 15 to 20 minutes.
8. Add the cream and milk.
9. Heat without allowing it to come to a boil.
10. Before serving, stir in the bacon.
11. Garnish with parsley.

frozen corn kernels, water, bacon, thin onions, potatoes, milk, salt, black pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928059 (may not work)