CORN AND POTATO CHOWDER

1/4 pound bacon, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced garlic
4 cups peeled, diced potato
1 cup half and half or light cream
2 cups fresh or frozen corn kernels
2 tablespoons flour
4 cups chicken broth
1 pinch cayenne pepper
Salt and pepper to taste


Cook bacon until crisp, then scoop in out and drain. Place onions and peppers in bacon drippings and cook until soft then add garlic and cook for 1 minute. Sprinkle in the flour and stir to combine. Add potatoes and broth then cover the pot and bring to a boil. Lower the heat and simmer for 10 minutes or until the potatoes are tender. Add corn and simmer 5 minutes longer.

Stir in half and half and season with salt, pepper and cayenne pepper. Sprinkle with the bacon bits. Serves 6 to 8 people.