1 pckg cooked and diced bacon
5 large golden yukon potatoes, peeled and chopped
1 medium onion, chopped
4 cups chicken broth
1 can creamed corn
3 ears of sweet corn, kernels removed from the cobs (about 2 cups)
Salt and ground black pepper to taste
4 cups half-and-half
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.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the chicken stock, 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.
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.
My boys are serious meat eaters, so we served it with the option of adding diced ham as well as some cheddar cheese! Cause in our house cheese makes everything better! :)