My Corn Chowder Recipe

Chop up six slices of raw bacon into quarter-inch sized chunks and wilt in large stockpot over low heat. Dice a large yellow onion, throw into bacon & baconfat with some freshly crushed garlic cloves. Saute for a few minutes, until onions become soft. I like to add a pat of butter at this point and also some fresh ground pepper and sea salt to taste.

Chop red potatoes into large chunks (I like to leave on skins) and toss with two or three spoonfuls of flour before stirring into onions & bacon fat. Give the potatoes a minute or two in there before adding four or so cups of chicken or vegetable stock and a bay leaf. Raise heat to a boil, then simmer for about ten minutes or until potatoes start to soften. 

Cut the raw kernels off of four or five ears of corn. Dice half a bunch of celery and a red bell pepper. Finely chop several leaves of sage. Toss all of that into pot with about three cups of half-and-half and cover. Lower heat and simmer for another several minutes so that corn kernels are still crunchy but cooked through.

Optional: add diced green chiles, chopped green onions, and/or fresh cilantro. Serve with fresh bread.