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Corn, Bacon and Potato Chowder

Ingredients

  • 1 pound potatoes
  • 1/2 pound of bacon
  • 1 small onion, diced
  • 1/2 cup chopped celery
  • 3 Tbs flour
  • 1 quart milk
  • 1/2 pound frozen corn
  • salt and pepper to taste
  • a few sprigs of parsley
  • paprika for garnish if you lik

Instructions

  • Peel the potatoes and cube them into bite sized pieces. Simmer in water until tender and set aside. 
  • Cook the bacon in a large pot, then remove onto paper towels. Leave about 3 Tbs of bacon grease in the pot. (Pour the rest into a clean can and store covered in your refrigerator.)
  • Cook the onion and celery in the bacon grease 5 minutes or so, until softened. 
  • Sprinkle the flour in and stir. Cook over medium-low heat 2-3 minutes, stirring almost constantly. Stir in the milk slowly, using a whisk or a nice flat wooden spoon. Turn the heat up to medium and bring to a boil, stirring almost constantly. Turn the heat down but make sure it's still simmering and cook a minute or two to thicken the base of your soup.
  • Add the corn, potatoes, bacon, salt and pepper. Heat through. Ladle into bowls and garnish with parsley, then sprinkle with paprika if you like it like we do.