Ingredients
8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
8 cups (about 2 pounds) kernel corn (I used frozen)
1 medium/large sweet yellow onion, finely chopped
1 cup chopped celery
6 - 8 garlic cloves, crushed
1/2 teaspoon seasoned salt (my favorite is Aunt Cora's)
32 ounces (4 cups) chicken stock
16 ounces (2 cups) half & half or heavy cream
salt & pepper
Preparation
