Summer's Harvest Corn Chowder

5 slices of bacon, diced
1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 c. flour 
1 Pkg.(32. oz.) reduced-sodium Chicken or Vegetable Broth
2 c. cubed frozen hash-brown potatoes
3 c. fresh sweet corn, cut from the cob
1/2 c. heavy cream 


1.)  In a large saucepan, cook bacon until crisp.  Using a slotted spoon, remove from pan ans set aside.
2.)  Discard all but 1 Tbs. of drippings and add onion, pepper, and nutmeg to pan.  Cover and cook over low heat for 10 min. or until onion is soft.  Stir in flour and cook 3 min. more.  Whisk in broth and increase heat bringing to a boil.  Reduce heat and simmer for 5 min.  Stir in potatoes and corn and cook 5 min. more.  Stir in cream and cooked bacon.  Salt and pepper to taste.  Makes 6 cups.  (About 265 calories per cup)


This is one of my families favorite end of summer/fall suppers and best with fresh baked bread, yum.

Enjoy!