Recipe: Southern Smothered Corn Chowder (using red potatoes and bacon)

SOUTHERN SMOTHERED CORN CHOWDER

2 medium peeled, diced red-skinned potatoes
2 packages (20 ounces each) frozen creamed white corn, thawed
3 cups water
4 cups half-and-half
6 slices bacon, cut into thin strips
1 cup chicken stock
1 cup finely diced onion
1/8 teaspoon ground nutmeg
Salt and pepper to taste

Bring potatoes and 3 cups water to a boil in a large Dutch oven, reduce heat, and cook until potato is cooked through. Remove from heat and set aside. (Do not drain.)

Cook bacon in a small Dutch oven or large saucepan until crisp. Using a slotted utensil, remove bacon from pan, and reserve drippings in pan.

Saute onions in bacon drippings until tender. Stir in remaining ingredients, except the bacon. Bring to a boil over medium heat, stirring often.

Add potatoes and their cooking water to the soup. Return to a boil. Reduce heat to low, and simmer 5-10 minutes.

Ladle into bowls, garnishing each with the cooked bacon.

Makes 8 servings
Source: The Sweet Magnolias Cookbook by Sherryl Woods