Corn Chowder

Serves 3-4
All of these ingredients are approximate:

6 slices bacon
1 onion, sliced thinly
2 large russet potatoes, peeled and diced
chicken broth
salt and pepper to taste
1 can creamed corn
1 package frozen corn
whole milk (approx 2-3 cups)

1. In the large Le Creuset Dutch oven, cook the bacon til crisp.  Drain on paper towels, tear into small pieces, and reserve.  The bottom of the pot is likely to be very browned at this point. 
2. Drain some but not all of the bacon fat. 
3. Add the onions to the pot and cook on medium heat, stirring often, until onions are very tender.
4. Add a small amount of chicken broth and deglaze the pot.  
5. Add the potatoes, and enough chicken broth to cover.  Add about 1/2 tsp of salt. 
6. Simmer until the potatoes are tender. 
7. Add the canned corn, frozen corn, bacon, some ground pepper, and some milk.  Heat through and adjust seasonings. 

Once you have the bacon done, this recipe is a breeze.  Nice served with bread and a good salad like the BLT salad (which also calls for bacon).