Corn and Potato Chowder mit Bacon

Pennsylvania Dutch Soup Recipes

1/2 lb. strips of bacon, 1/2" slices 1 c. diced onion 1/2 c. diced celery 1/2 c. diced red bell pepper 1/4 c. diced green pepper 6 ears whole kernel sweet corn (raw or cooked) 2 lb. potatoes, peeled & diced 1 quart half-and-half Salt and pepper to taste

In a stockpot, fry bacon until most of the fact is rendered. Drain fat. Add onion, celery, and peppers to stockpot. Saute until tender but not browned. Add the potatoes and enough water to barely cover potatoes. Bring to boil. Simmer until potatoes fork tender. If corn is raw, add it when potatoes are about 5 minutes from tender; if cooked, add when potatoes are tender. Add half-and-half. Heat slowly until the chowder just starts to simmer. Add salt and pepper to taste.

Submitted by Tim Grant
Contributed on: Sunday September 19th, 2004 and modified on Thursday March 2nd, 2006