What is more comforting than a thick, warm chowder when you’ve been working outside?  Nana knows she can cook this to get us to quit working, especially when she serves it with Aunt Alisa’s Perfect Cornbread.


  • 4 cups diced potatoes
  • 1 can chicken broth plus enough water to just cover the potatoes
  • 1 teaspoon salt
  • 8 slices bacon
  • 1 cup diced onion
  • 2 cups frozen corn
  • 1 cup cream
  • 1 tablespoon corn starch
  • ¼ cup water
  • salt
  • pepper


  • Add potatoes, chicken broth, and water to a pot, then add salt and cook potatoes until tender.
  • Chop bacon into bite size pieces and sauté until done. Reserve 2 tablespoons of bacon grease. Sauté onion in bacon grease. Set aside.
  • Add bacon, onion, corn, and cream to potatoes. Bring to a boil. Reduce heat to medium low and simmer 10 to 15 minutes stirring often.
  • If chowder needs thickening, add corn starch that has been mixed with ¼ cup water. Stir and simmer until thickened.
  • Salt and pepper to taste.