I am sorry that this recipe has taken me ages to put up on the site. Fortunately, the death threats have finally stopped! This is the famous dinner party corn and potato chowder recipe. Like Penn and Teller, I will divulge all my secrets so you can make a great soup! I used fresh corn from Eden (of course) and smoked bacon from my friend Doug Babcock who owns the Village Smokehouse in Orchard Park. If you like smoked meats, you won't find any finer ANYWHERE! This recipe is not too difficult and the results taste like you labored in the kitchen for hours! Enjoy!--Tony K.  

Corn & Potato Chowder 

1 Tbsp butter   1/4 lb bacon, diced  1 cup chopped onion  3/4 cup chopped bell pepper salt & pepper   1Tbsp minced garlic  1/4 lb bacon, diced   2Tbsp flour   4 cups chicken broth or stock   4 cups peeled, diced potatoes

1 1/2 cups julienned carrots 2 cups fresh corn kernels   1 cup half & half   1 sprig fresh thyme    Pinch of cayenne pepper   2 Tbsp chopped flat leaf parsley

Directions: Add butter to large soup kettle and melt over medium-high heat. Add the bacon and cook until crisp. Scoop out bacon and drain on paper towels. Save for later.

Toss in the onions and peppers, seasoned with salt and pepper. Cook until soft, about 5 minutes, then add the garlic. Cook for about another minute. Sprinkle mixture with the flour and give it a good stir. Add the broth and potatoes and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until the potatoes are tender. Add the corn and carrots and simmer for 5 more minutes. 

Stir in the half & half. Add the fresh thyme, cayenne, and salt & pepper to taste. Sprinkle with parsley and dump in your yummy bacon. Give it a good stir, ladle it up into some bowls, and make some friends! Enjoy!