Instructions

1. Preheat the oven to 400.
2. Arrange bacon on a cooling rack on a cookie sheet. (We have a set just for this purpose.) Bake in the oven until crispy and browned. Set aside.
3. In a large stockpot, cook the onion in a tablespoon of butter until soft, but not brown.
4. Add the garlic and heat for a minute until it's fragrant.
5. Season with a pinch of salt.
6. Add the potatoes to the onions and just barely cover with chicken stock. (If you need a bit of water to cover them thats fine.)
7. Boil until the potatoes are tender when pierced, about 15-20 minutes.
8. Dissolve the cornstarch in the milk and add to the potatoes.
9. Add in the corn and butter.
10. Cook on medium low until the corn is tender (or thawed), maybe ten minutes.
11. Season with salt and pepper.
12. Crumble the bacon over the chowder and serve.