Bacon Corn Chowder

1. 1

   In a 5-quart dutch oven, cook bacon over medium heat until browned. Transfer bacon to paper towels to drain; crumble.

2. 2

   To bacon drippings in dutch oven, add onion; cook until tender. Add garlic and cook for 1 minute. Whisk in flour, salt and pepper; cook for another minute.

3. 3

   Stir in potatoes, broth and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, about 10 to 15 minutes.

4. 4

   Stir in corn and heat through.

No additional tips available.