Chowder 101

The recent rainy weather has been a perfect reason to eat a significant amount of soup, one of my favorite being Danny's corn chowder. After persistent nagging, I was given the basic run down of what a chowder is and how to make it. By definition a chowder should consist of salt pork, onion, and potatoes. It is cooked down and then garnishes (seafood, vegetables, ect.), seasonings, and dairy are added to finish.
1/4 C (5 slices) Bacon, cut into small pieces
1 large white onion, diced
4 medium white potatoes, cut into 1/8
2 C liquid (water, broth or stock)
...
1 lb. frozen corn
1 sprig of thyme
1 bay leaf
1/2 C half & half
salt & pepper to taste

In a large saucepan cook the bacon until the fat is rendered, making sure to stir it frequently so the fat does not burn. When it starts to crisp, add in the onion and cook together to until the onions start to soften or sweat. Add the potatoes, and then pour in your cooking liquid of choice until it is 1/2" above the potatoes (about 2 cups). Cook on medium-high heat for 25-30 minutes, until the potatoes are tender. When the potatoes are done cooking, add in the corn, thyme, bay leaf, half & half, and seasonings, and cook for 10 minutes on low heat.

*Danny says to keep the potatoes in large chunks so that they breakdown substantially before they are tender and add body to the finished chowder.