Corn Chowder Recipe

This delicious chowder can be served any time of the year. In the summer I serve it with a crisp salad and in the winter a loaf of hot steaming French bread. My kids also like it when I make extra bacon and serve it with BLTs on the side. If you want to add some richness to the soup a couple tablespoons of heavy cream adds a nice touch.

1 pound potatoes

1 pound bacon, cooked and cut up

1 diced onion

2 chopped celery stalks

2 tablespoons flour

6 cups milk

Dash of salt and pepper

2 cans creamed corn

Fresh parsley

Paprika

Peel potatoes and boil over med high heat for 10 to 15 minutes, until soft when poked with fork. Meanwhile, cook bacon until desired crispness. Cook onions and celery in butter, oil or bacon grease until tender. Remove from heat and stir in flour. Return to a low heat and cook, stirring constantly until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in salt, pepper, corn and cooked potatoes; heat through. Stir in cut up bacon. Sprinkle individual servings with parsley and paprika.