POTATO CORN CHEESE CHOWDER

POTATO CORN CHEESE CHOWDER image

Number Of Ingredients 8

1/2 lb cut up thick cut bacon
2 lg onions
5 medium sized potatoes chopped into 1" cubes
2 bay leaves
2 tsp fresh thyme
1-2 cups rich chicken stock
1-2 cups extra sharp cheddar cubed
1 can of creamed corn

Steps:

Place a heavy-bottomed soup pot over medium-high heat. While the pot is heating, chop a half-pound of thick-cut bacon into pieces about ¾" square. This is easiest to do if the bacon is frozen or slightly thawed. Stirring frequently in heavy soup pot, cook the bacon until it crisp. While the bacon is cooking, chop two large onions into small pieces, ½" or so. Remove bacon crispies and add onion in bacon drippings until soft. Then add potatoes, herbs and 1-2 cups of chicken stock. cover the pot over med-low heat and simmer until potatoes are cooked. Add cheese, at least 1 cup. you can add more later. When the potatoes are cooked, mash with a masher, but leave some lumps. Add creamed corn. Give it a good amount of black pepper and add the bacon crispies back in. Let it all heat for a minute and then serve.