6 oz. diced bacon (dice it while it's chilled from freezer, it's so much easier), grease reserved
5 medium potatoes, peeled and chopped
2 large carrots, finely diced
2 celery stalks, finely diced
1 large sweet onion, chopped
2 cups chicken broth
1 can cream-style corn
1 can corn, liquid reserved
2 tsp. salt
1 tsp. ground black pepper, or to taste
3 oz. cream cheese
2 cups half-and-half
1.Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
2.Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
3.Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.