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Corn Chowder
You may need to add a little reserved bacon drippings (I assume you will save some of this from other cooking) or olive oil to the pan so you can sauté up to 1/4 cup of mild white onion finely diced along with up to 1/4 cut finely diced sweet red pepper (you can add some hot pepper if you like it hot). When onions soften add 3-4 peeled and diced white potatoes and stir in the pan until the potatoes absorb the bacon drippings. Then add 2 cups chicken stock (I always keep quart boxes of Swanson chicken broth in the pantry) and two 15-1/2 ounce cans creamed corn. Optional: add a 1/4 cup of matchstick carrots. Bring to a boil and cook until potatoes begin to become tender. My twist on this is to add about 1/2 to 3/4 cup fresh spinach leaves chopped (I've found that you can pinch a bunch between your thumb and forefinger and cut them into the pot with the poultry shears). Add a 1/2 teaspoon dried basil and 1/4 teaspoon ground savory. Return the drained bacon pieces to the pot and add 2 cups milk (I use 2% milk but whole milk would make a richer broth) and bring back to a boil. Add salt and pepper to taste. Serve with hot biscuits. This will serve 4. Yummy! c:2007AnnWilmerCookbook
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Cut 4-5 strips of bacon in small pieces and fry in the bottom of a heavy-bottomed stock pot until crisp. Remove and drain on paper towels. 