Smoked Bacon Corn Chowder

Another great meal on a cold night!

• Ready In: 1 hr
• Serves: 18
• Yields: 18 cups

Ingredients

• 12  slices  apple-smoked bacon
• 2  medium onions, finely chopped
• 2  orange bell peppers, seeded, ribbed and finely chopped
• 3  celery ribs, finely chopped
• 2  tablespoons fresh thyme leaves, finely chopped
• 4  cups half-and-half
• 4  cups  whole milk
• 7  cups corn (fresh or frozen but thawed)
• 1 1⁄2  red potatoes, washed and cut into 1/3 inch cubes
• 1⁄2 cup fresh basil leaf, chopped

Directions

1. Heat a 5 qt pot over moderate heat. Add bacon and cook, turning once, until crisp, about 6 minutes. Transfer to paper towels to drain. Reserve 2 tablespoons fat in pot. Coarsely crumble baco and reserve.
2. Add onion, bell pepper, celery and thyme to pot with bacon fat. Cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add half-and-half, milk, corn and potatoes;.