Sunday Night Potato Chowder - cooking recipe

Ingredients

4 slices bacon
4 cups frozen onion-flavored tater tots
1 cup canned corn kernel, drained
2 cups milk
1 (14 1/2 ounce) can chicken broth
black pepper

Preparation

Cut bacon into 1-inch pieces; cook in a 4-quart saucepan over medium-high heat, stirring, until crisp.
Transfer bacon to paper towel-lined plate to drain; pour off all the drippings from the saucepan.
Add tater tots to saucepan and cook over low heat, stirring constantly, for 1-2 minutes, until they thaw a bit.
Add in the drained bacon pieces, corn, milk, chicken broth; cook, stirring, over medium-high heat, until the chowder comes to a boil.
Lower heat to low, cover, and simmer 12-15 minutes or until tater tots are soft, stirring and mashing them as they cook.
When done, the chowder will have some chunks of potato in it.
Serve in individual bowls and sprinkle with pepper (and salt, if necessary).