Super Easy Corn Chowder

 

Fresh corn chowder is one of summer’s simple pleasures.  Creamy and bacony (not sure if that is a word), it is chock full of veggie goodness. It can be whipped up very quickly for lunch or paired with a sandwich for dinner. I love to make this when I have a couple ears of corn and a few slices of bacon that I need to find a use for. 

 

Chop 3 slices of bacon and cook until crisp in deep soup pot.  Add one small onion, chopped, and cook 4 minutes.  Cut kernels from 4 ears of corn and add along WITH COBS to pot.  Add 2 medium-size potatoes, peeled and cubed, 3 cups chicken broth and ½ teaspoon of black pepper.  Bring all to a boil, reduce heat and simmer for 20 minutes until corn and potatoes are tender.  Discard cobs.  Puree half of soup in blender, then return to pot.  Stir in 1 cup of half-and-half.  Simmer 5 minutes more, then serve.  Enjoy!