15 red potatoes, diced
1/2 lb of Hickory Smoked Slab Bacon
3 1/2 cups of chicken stock
2 medium yellow onions, diced
1/2 cup of your favorite beer
1 cup frozen corn
1/4 cup evaporated milk
2 Tbls butter
Pinch of thyme
1/4 tsp garlic powder
Salt & Pepper to taste
1/2 cup shredded Sharp Cheddar Cheese
Directions
Wash, then dice the potatoes with skin on. Add diced potatoes to a large bowl of water and immediately stir in a 1/4 cup of lemon juice to the water to prevent the potatoes from turning brown. While potatoes are soaking cook the bacon until crisp, remove from skillet and then chop into fine pieces. Reserve bacon fat in skillet. Next add the diced onions to the skillet of bacon fat and heat the onions until they become translucent. Put all of the ingredients into the crock pot except for the evaporated milk and cooked diced bacon. Now cook on low for approx. 10 hours. When 10 hours cooking time has passed, add the half and half and 1/2 of the diced bacon to the mixture and stir thoroughly. Turn crock pot on high and cook an additional 2 hours. At the end of the 2 hours turn crock pot to low and serve when ready. To serve, ladle soup into cups or bowls, top off with reserved cooked bacon and shredded sharp cheddar cheese.
