By Teresa Ambord

½ pound bacon

¼ cup chopped yellow onion

1 ½ pounds of potatoes (Yukon gold are good, but russets work well too)

1 can creamed corn

1 can whole kernel corn

1 ½ cups half and half, or heavy cream, or evaporated milk (to save calories you can use skim milk)

Salt and pepper to taste


A few green onion tops, chopped

Boil potatoes in large saucepan. Once you reach boiling, reduce heat and simmer uncovered for another 10 minutes or so. Drain, but save a cup of potato water.

Cook bacon in the oven over a rack, till crispy.  When done, drain on paper towels, then crumble the bacon, and pour drippings into a frying pan.

Use drippings to sauté onions till tender.

Add milk, both cans of corn, and salt and pepper to taste. If you want the chowder thinner, use a little potato water or an extra dollop of milk.

Top with some chopped green onions.

1 cup yellow cornmeal