Sausage, Bacon & Corn Chowder

This recipes makes a large batch of chowder. Around 10 servings. I froze 6 servings in a gallon Ziploc freezer bag for another day when I don't feel like cooking.


1 lb. Pork Sausage
4 strips thick cut bacon
6 medium yellow potatoes, cubed (peel if you prefer)
1 medium onion, chopped
3 cups chicken broth
3 cans cream-style corn
pepper to taste (heavy in our house)
2-3 cups half & half, depending on desired creaminess

1) Cut the uncooked bacon into small pieces and mix into the sausage. Place the sausage & bacon mixture in a large pot over medium-high heat, and cook until slightly brown. Drain, reserving about 2 tbls drippings in the pot.

2) Mix potatoes and onion into the pot with the reserved drippings. Cook and stir 5 minutes. Pour in the broth, and stir in the corn. Season with pepper. Bring to a boil, reduce heat to low and cover pot. Simmer for 30 minutes, stirring often until potatoes are tender.

3) Warm the half & half in a small saucepan until it is slightly bubbling. Remove from heat before it boils and mix into the chowder just before serving.

Goes great with Better Than KFC Biscuits.