Potato Corn Chowder with Bacon



  1. Cut the bacon into pieces and fry in the bottom of a large heavy pot. When crisp, remove the bacon to a paper towel lined plate.
  2. Add the chopped onion and green pepper to the bacon grease in the pot and saute until tender.
  3. Add the minced garlic and cook for another minute.
  4. Add the chicken broth to the pot and heat to a low boil. Add the diced potatoes and simmer until tender, about 15 minutes.
  5. Use a hand held potato masher to mash up most of the potato chunks. This is not necessary but will help thicken the soup.
  6. Add the basil and corn and cook for 5 minutes for fresh, a little longer for frozen.
  7. Stir in the milk, salt and pepper, and heat just until hot but don't boil.

Recipe by Gluten-Free Homemaker at