Lisa's Southern Kitchen

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Ingredients:

• 2 cans Whole Corn Kernels

• 1 lb. Potatoes, peeled and diced

• 1 Onion, diced

• 2 Cloves Garlic, minced

• 4 Slices Bacon, diced

• 1/2 cup Flour

• Salt and Black Pepper to taste

• 1 cup Heavy Cream

• 5 cups Chicken Broth

Instructions:

1. In a large pot over med high heat cook the bacon until crispy and in the onions, cook until tender.
2. Add in garlic, cook until tender and stir in the flour, stir to coat until brown.
3. Pour in the chicken broth and add in potatoes, corn and bring to boil and let it cook about 25 minutes until potatoes are tender.
4. Add heavy cream and season with salt and black pepper, stir occasionally, heat through.
5. Serve in serving bowl when chowder is still warm.