Super simple but good and hearty chowder for cold weather. The wife loved it.

INGREDIENTS

• 6 slices bacon, chopped
• 2 tbsp. unsalted butter
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, finely chopped
• 1/3 c. all-purpose flour
• 6 c. chicken stock
• 2 large russet potatoes, peeled and chopped
• 4 c. cream corn
• 3 c. shredded cooked chicken (I used rotisserie)
• 1 c. heavy cream
• 3 green onions, chopped

Directions

1. In a Dutch oven over medium heat cook the bacon, stirring occasionally (you’re trying to render the fat of it some)…cook until crisp. Remove the bacon to a paper towel lined plate; Keep the bacon drippings in the pan.
2. Add the butter to the bacon drippings and let melt. Add onion, celery, and pepper; cook, stirring occasionally, until slightly softened. Stir in the garlic stirring around for about 30 seconds. Sprinkle the flour over the vegetables; cook for another minute stirring constantly (you don’t want the flour to burn).
3. Gradually stir in the chicken broth adding it to the vegetables.
4. Add potatoes and bring to a simmer. Cook about 10 minutes or until the potatoes can be easily pierced.
5. Add the corn kernels, chicken, and cream; return to a simmer until slightly thickened (Maybe 10 minutes).
6. To serve, top with the reserved cooked bacon and chopped green onions.

NOTES: I used frozen cream corn I had put up myself…but you can buy the frozen stuff at most grocery stores in the south…Yankees…you may need to either do some yourself or buy it in a can.