Double Corn Chowder - cooking recipe

Ingredients

4 slices bacon
1 onion, chopped
2 garlic cloves, minced
14 ounces creamed corn
14 ounces condensed chicken broth
1 cup frozen corn
1 cup water
2 cups frozen hash brown potatoes, thawed

Preparation

In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender.
Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve.
To freeze, cool soup quickly in refrigerator, then pour into plastic freezer
container. Attach a small freezer bag with the cooked bacon. Then freeze solid.
When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.