Corn Chowder

This is great comfort food for cold days :)

2 slices of bacon
a piece of sweet red pepper
A little butter
1 bottle of beer
4 cups milk or so, or 1 cup cream and 3 or so of milk
1 large white onion
1 carrot
6 medium red potatos -- fewer if you use the big brown kind
a handful or so of flour
1 tablespoon or so of dillweed
1/4 teaspoon or so of paprika
Salt if you like
1.5 cups or so of shredded cheddar cheese


Put your potatos on to boil, then start the rest. Fry the bacon until it's crumble-able. Remove it from the pan and drain. Chop the onion and pepper and cook it in the bacon drippings, adding a little bit of butter if need be, and cook until a piece of the onion is just barely not crunchy. Add a few handful of flour and stir well so that you don't have flour lumps. Add a cup or so of the beer, put the crumbled bacon back in, and simmer the lot for a few minutes. Drain the can of corn and add that. By now the potatos should be cooked through, so drain and dice or smoosh them, leaving the skins on, and throw those in the pot. Add the milk, dillweed, and paprika. With a carrot peeler, whittle the carrot peels into the pot. Let everything cook for a while on low flame until hot through, then, last thing, add the grated cheese and stir until it is melted and mixed in well. This really tastes the best the next day, after the flavors have had a chance to mix.