Corn Chowder

Intro

This is one of those things that’s better the next day.

Directions

1. Remove the kernels from the ears of corn and set side. Toss the cobs into a stock pot and fill with the broth and half-and-half.
2. Bring to a boil, then simmer for about 20 minutes. Discard the cobs.
3. In the meantime chop the onion, carrot, and celery into a fine dice. Chop the bacon into small pieces.
4. In a dutch oven or cast iron pot, add chopped bacon and cook until browned.
5. Remove the bacon bits and add the vegetables into the bacon fat. Cook until soft.
6. Chop the potatoes into cubes, a bit bigger than the vegetables. Add those into the pot along with the corn stock and corn. Season with salt and pepper.
7. Bring to a boil, then simmer for about 15 minutes, until potatoes are soft.
8. Remove from heat, then add back the bacon bits before serving.