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
Optional:
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
