Corn Chowder

Corn Chowder

1 pkg of bacon

1 onion

2-3 clove garlic

2 carrot

8 russet potatoes

1 can vegetable broth

2 can whole kernel corn

2 can creamed corn

1 quart heavy whipping cream

salt and pepper to taste

1/4 cup fresh sage

Tabasco to taste

cayenne pepper

Cut bacon in to diced cubes. Put in large pot and cook until done. Cut onion into 1/8 inch dice. Add to bacon and cook until caramelized, using the bacon fat. Smash 2-3 cloves of garlic with knife and add to pot. Salt. Cube potatoes and carrots and add to pot. Pour in can of vegetable stock. Bring to simmer and cook covered until potatoes are tender. Taste for seasonings, add salt when needed.

Season with Tabasco liberally and with cayenne pepper. Add cans of corn and slowly incorporate the cream. Bring to a simmer. Taste for season. Add more salt, pepper, tabasco or cayanne as needed. Rough chop the sage and add before serving.

Notes: Remember the onion chopping technique. It is also vital that you taste every step of the way. If it doesn't taste good, that means something is missing, and it needs to be seasoned better. Also remember to always use different cutting boards for meat and veggies. We don't want transference of bacteria. This would be wonderful served in a bread bowl or with toasted garlic bread to dip in the soup. Enjoy!