Corn Chowder

Everyone loves it when I make this.
Use corn freshly stripped off the cob to make it more special.
Click here to learn to easily strip corn


1/2 pound bacon-cut into 1/2" strips
6-8 new (small red) potatoes-quartered
4 green onions-chopped with tops
2 celery stalks-chopped
1 red bell pepper-chopped
2 cans cream corn
2 cans corn-drained
4 cups milk or half and half
Salt and ground chipotle pepper to taste



In a stock pot, fry bacon and potatoes over med-high heat until bacon starts to brown. Add onions, celery and red pepper. Continue to saute until they start to soften-it will finish cooking while simmering. Drain excess fat if desired.

Pour in all four cans of corn and milk. Salt and pepper to taste. You may use regular pepper if desired, but chipotle pepper adds a smoky, spicy flavor.

Bring to boil and simmer on low, covered, for at least 30 minutes, stirring often.