Corn Chowder

I serve this year round. But I have to admit this is especially good in the summertime when the corn is fresh from the garden.

4 slices bacon, diced

½ cup finely diced onion

1 teaspoon minced garlic

¼ teaspoon cayenne pepper

3 cups peeled and diced baking potatoes

4 cups fresh or frozen whole kernel corn

8 cups (64 ounces) chicken broth, canned or homemade

1 cup milk

1 cup heavy cream

½ teaspoon salt

½ teaspoon black pepper

In a 6-quart stockpot or Dutch oven, add the diced bacon and cook over medium heat until browned. Add the onions and cook until translucent. Add the garlic, cayenne pepper, potatoes, corn, and chicken broth. Bring to a boil, stirring to combine the ingredients. Reduce the heat and simmer, stirring occasionally until the potatoes are tender. This should take about 15 to 20 minutes. Add the milk, cream, salt, and pepper and mix well. Heat through, being careful not to allow the soup to boil. Serve warm.

Makes 6 to 8 servings.