1/4 lb bacon, diced
1 med. onion, chopped
salt & pepper to taste
3 cloves garlic, minced
1/4 c flour
4 c chicken stock
2 lg potatoes, scrubbed and diced
1 c heavy cream
1 can whole kernel corn
1 can creamed corn
1 bay leaf
Brown bacon, and remove to paper towel with slotted spoon. Saute onion and garlic in bacon grease until tender and translucent. Season to taste with salt and pepper.
Stir in the flour until thoroughly combined, and cook until it reaches a light blonde color. Stir in chicken stock and potatoes and simmer ten minutes, until potatoes are soft. Add cream, corn and bay leaf. Simmer 15 more minutes, and serve with a garnish of the reserved bacon.
Hamburgers:
2 lb lean ground beef
1 small onion, sliced thin
2 c shredded monterey jack cheese
Caramalize the onions, and set aside. Form patties and stuff with shredded cheese and onions. Grill to desired done-ness, and munch away!
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