Corn Chowder

Place the bacon in a large pot over medium-high heat and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.

Mix potatoes, onion and carrot into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the stock and stir in corn. Season with salt and pepper.

Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.

Pour in the half-and-half and mix into the chowder. Heat through. Add cheese stir until melted.

Serve hot!