Creamy Corn Chowder

5 cans cream style corn

2 cans (14 1/2 oz) chicken broth

4-5 large potatoes

1 medium onion, finely chopped

3-4 slices bacon

1 tsp Old Bay Seasoning

1/2 tsp salt

1/4 tsp ground black pepper

3/4 half and half

Saute bacon in a large, heavy soup pot. Remove bacon and add onion,

stirring occasionally, just until it starts to brown. Pour in the cream style

corn and the chicken broth. Reduce heat to low and simmer for 30 minutes,

Stirring occasionally. Peel potatoes and cut into 1/2 inch cubes. Add the potatoes,

Old Bay Seasoning, salt and pepper to the soup and simmer for an additional

20 minutes, or until the potatoes are tender. Just before you are ready to serve,

slowly pour in the half and half.