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Category   Salads - Soups - Sidedishes
Sub Category   None

1/2 c. diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
1 can chicken broth
3 c. cream-style corn
2 tsp. salt
ground black pepper to taste
2 c. half-and-half
Cheddar cheese, optional

1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. 2. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the chicken broth, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. 3. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving. You can mix everything together and put in crock pot, but add half-and-half at at the end.
Also, right before serving you can sprinkle cheddar cheese on top of soup

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