Corn Chowder

I made a delicious corn chowder yesterday with recycled bacon (leftover bacon from breakfast).  I thought I would share the recipe.  It is delicious and even better on the second day when the flavors have had a chance to marry.  The perfect recipe for a cold winter's day.

6 slices of crispy bacon cut into small pieces
1 medium onion chopped
3 medium yukon gold potatoes cubed (yukon gold potatoes help to thicken the soup)
2 1/2 cups of water
2 chicken bullion cubes
1 can creamed corn
1 can kernel corn drained (or substitute fresh corn)
2 cups half and half
2 tablespoons of butter
salt and pepper to taste

In a pot, saute the bacon, onions and potatoes on medium until the onions are soft.  Add water and bullion cubes.  Add cream corn and kernel corn.  Simmer until potatoes are cooked through.  In a small sauce pan, heat half and half until warm.  Add warm half and half to other ingredients.  Add Butter.  Salt & pepper to taste.  Heat through and serve.  Delicious!!