Indiana Corn Chowder Recipe

Place the bacon in a large pot and cook over medium-high heat stirring occasionally until evenly browned about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion celery bell pepper and carrots. Cook and stir until the onions have softened and turned translucent about 8 minutes. Add the cream-style corn whole kernel corn chicken broth and potatoes. Bring to a boil; reduce heat to medium-low cover and simmer until the potatoes are tender about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.