Becky's Corn and Potato Chowder

This is a hearty dish that is perfect for a cold, dreary day.  My husband loves this chowder.  I sometimes leave out the chicken and add some sliced kielbasa sausage instead.  It is always a hit!

Becky's Corn and Potato Chowder

2 pieces bacon
1 leek, cleaned and chopped
1 large onion, chopped
6 cups chicken broth, fresh or canned
3 red potatoes, diced
2 C. fresh or frozen corn kernels
1 C. cooked, shredded chicken breast
2 T. sugar
1/2 t. salt
2 bay leaves
8 drops tabasco
2 chopped jalapenos
1 C. 1/2 and 1/2 (original recipe specifies fat free 1/2 and 1/2)
2 T. cornstarch
2 T. water

Cook bacon in heavy stock pot until crisp.  Remove bacon and add leeks and onions and sauté until tender.  Add broth, potatoes, bay leaf, corn and chicken.  Cover and simmer until potatoes are tender, about 12 minutes.  Add sugar, salt, tabasco and jalapenos.  Simmer an additional 5 minutes.  Lower the heat to medium and add the 1/2 and 1/2.  In a small bowl, dissolve the cornstarch in cool water.  Whisk the cornstarch mixture into the chowder and allow to thicken.

Serve with grated cheese on top.  This makes 8 generous servings.