Katie's Corn Chowder

• 6-8 potatoes (peeled and diced)
• 1 Can cream corn
• 1 Can whole kernel corn
• 2 Cups chicken broth
• 8 Ounces diced ham (1 package cooked diced ham)
• 1 Cups diced onions
• 1/4 Cups butter
• 2 Cups half and half
• bacon (either 6 strips or 3/4 of a pack of pre-made Kroger real bacon bits) 
• 1 tsp. cumin
• 1 tsp. thyme
• salt and pepper (potatoes need a lot of salt)

Grab a dutch oven or a large stockpot. First, sautee the onions, with oil on medium heat for about 5 minutes or until translucent. 

Next, add the peeled and diced potatoes and the chicken broth. Bring to a boil and simmer with the lid on for about 15 minutes or until the potatoes are tender and easily flake apart with a fork.

While the potatoes are boiling, make your bacon in a separate skillet. I use about 6 strips. My mom likes to freeze her bacon beforehand and then chop it up into bits while it's still frozen, before cooking on the stove. Either way, cook up your bacon and chop into little bits and set aside. Make sure to pat out the grease with paper towels. 

After the potatoes are done, dump the corn, diced ham, salt and pepper, cumin, thyme and bacon into your stockpot. Simmer on low for about 25 minutes so that everything is heated through.

Grab a hand masher and mash-up your potatoes.

Then add your butter and half and half and simmer for another 12 minutes. The longer you let everything sit on the stove, the more flavorful it will be, just don't overheat. Tastes even better the next day!