Servings: 4

5 strips of bacon 5 strips of bacon
1 small chopped onion 1 small chopped onion
2 cups water 2 cups water
3 small potatoes cut in bite size pieces 3 small potatoes cut in bite size pieces
1 can Creamed Corn 1 can Creamed Corn
1 cup Milk 1 cup Milk
1 cup Half & Half 1 cup Half & Half
1 can (14.5 oz) Chicken Broth 1 can (14.5 oz) Chicken Broth
1 can Whole Kernel Corn 1 can Whole Kernel Corn
Flour Flour

Fry 5 strips of bacon and save.
In about 3 tablespoons of the bacon grease, sauté chopped onion till clear.
Put in sauce pan with 2 cups water, 3 small potatoes cut in bite size pieces.
Cook until the potatoes are done. In a stock pot put onion, potatoes, water, one cup milk
and one cup of half-and-half together with one can of chicken broth..
Add one can creamed corn and one can regular corn. Cook slowly for about a half hour
then put in fridge overnight. It tastes best that way.
The next day add flour to thicken. This partis tricky. I just put flour in till it is the desired thickness. It varies every time. I like it thick myself.  This of course is while it is reheating.  When heated, put in bowls and crumble that bacon you fried yesterday over it.  You can add celery, but if you do, it is no longer Sally's
Famous Corn Chowder.  It just gets better with age.

SOURCE: Sally Phillips  SOURCE: Sally Phillips