Corn Chowder - cooking recipe

Ingredients

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

Preparation

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