Corn Chowder

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King Arthur Flour


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6 to 8 slices bacon

1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups)

2 medium boiling potatoes (about 14 to 16 ounces total), peeled and cut into 3/4-inch dice

16 ounces corn kernels (fresh or frozen preferred)

water or broth

3 cups (24 ounces) half and half, milk, or evaporated milk*

3/4 to 1 1/2 teaspoon salt (to taste)

1/4 teaspoon thyme (optional)

ground black pepper to taste

*I always use evaporated milk; it?s handy to keep on hand, and makes a wonderful, creamy chowder.

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