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

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.
