Easy, Creamy Corn Chowder With Bacon

Name: Easy, Creamy Corn Chowder With Bacon
Ingredients: 8 to 10 strips bacon (diced); 4 medium red-skinned or Yukon gold potatoes (chopped); 1/2 medium onion (chopped); 2 cups water; 2 1/2 to 3 cups cream-style corn, 2 (12 ounces each) cans or (1 pound, 4 ounce package frozen); 2 teaspoons kosher salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); 2 cups half-and-half or light cream (scalded)

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Ingredients

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8 to 10 strips bacon (diced)4 medium red-skinned or Yukon gold potatoes (chopped)1/2 medium onion (chopped)2 cups water2 1/2 to 3 cups cream-style corn, 2 (12 ounces each) cans or (1 pound, 4 ounce package frozen)2 teaspoons kosher salt (or to taste)1/2 teaspoon freshly ground black pepper (or to taste)2 cups half-and-half or light cream (scalded)

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Instructions

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In a large saucepan or Dutch oven over medium heat, fry the bacon until browned and crisp. Add the chopped potatoes and onions and continue cooking, stirring, until the chopped onion is translucent. Add the water, cream-style corn, and seasonings; bring to a simmer. Cover, reduce the heat to low and continue cooking at a simmer for 15 to 20 minutes. Stir in half-and-half and heat through but do not boil.