When the storms and rainy days hit, a bowl of something hot and delicious is the perfect meal to warm you and your family up. Upgrade your usual sopas and soup mixes with hearty ingredients that will not only fill you up but makes it even tastier, like this chowder that gets more flavor from bacon and corn.

Corn and Potato Chowder

For the health-conscious, omit bacon and use olive oil to cook the onions.

Takes 30 minutes
Makes 4 servings

4 strips bacon
1 white onion, chopped
2 large potatoes, cubed
2 cups chicken stock
1 can cream style corn
1 cup heavy cream
Salt and pepper to taste

1 Fry the bacon in a large pan or stockpot until crisp, using as little oil as possible. Transfer to a plate and set aside. Leave a tablespoon of bacon oil in the pan.
2 Add olive oil if necessary, then cook onions in the same pan. Add in cubed potatoes; cook for 2 minutes. Add in chicken stock. Bring to a simmer, and cook until potatoes are tender, about 15 minutes.
3 Add in cream style corn and heavy cream. Season soup with salt and pepper to taste. Transfer to a bowl then sprinkle crumbled bacon on top.
4 Serve with crusty bread.

(Photographs by David Hanson. Recipes and Food Styling by Sharlene Tan)

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