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.

Ingredients

• 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

Instructions

• 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.