Recipe blogging: Corn chowder

Just when you thought I couldn't possibly get any more damn metrosexual...it's time for Recipe Blogging!

I made some killer corn chowder yesterday, drawing wild raves from family, friends and passersby, so I thought I'd pass along the recipe. Well, to be truthful, as much as I remember of the recipe - I don't use recipes, just start out with a general idea of what I want and keep adding things until I get there. So without further ado:

Corn chowder

1- 15 to 16 ounce can whole kernal corn
1 - 20 ounce bag frozen corn
1 pound bacon
2 medium yellow onions
12 medium potatoes
4 cubes chicken bouiillion
1 - 15 to 16 ounce can chicken broth
4 medium carrots
2 tsp freshly ground black pepper
2 tsp poulty seasoning
About 48 ounces of milk - preferably whole
2/3 to 1 cup flour

Cook bacon in large dutch oven over medium heat until lightly brown. Remove from pan, dice and return to pan. Dice onions and saute in bacon fat with bacon until slightly softened. Use food processor to coarsely chop up canned corn...add to bacon and onion. Add frozen corn, bouillion (I like to grind it up), chicken broth, pepper and poultry seasoning at this time...reduce heat to medium low. Peel and cube potatoes, slice carrots and combine in a stock pot with water. Boil until the potatoes just start to soften. Drain and add softened potatoes and carrots to dutch oven. Stir. Add milk. Keep at medium low for 10 minutes, then increase to medium. Place the flour in a large measuring cup. Add a cup or so of the warmed white chowder broth to the flour and mix well with whisk. Pour back into the chowder while stirring until chowder is thickened. Reduce heat to low and allow to simmer for at least 30 minutes. Enjoy!