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Corn Chowder

This is a hearty soup that is sweet from the corn and savory from the bacon. It is perfect anytime of the year as it can be made with fresh or frozen/canned corn. Corn Chowder (Makes 10 servings) Ingredients 4 cups chicken broth 1 cup heavy cream 1½ cups whole milk 4 cups frozen corn or 2 cans of corn 3 celery stalks, diced (about 1 cup) 1 onion diced (about 1½ cups) ½ cup diced fried bacon 4 medium potatoes, peeled and chopped. 1 can cream-style corn 2 tsp salt or to taste ¼ tsp pepper or to taste Directions Heat the chicken broth, milk, and heavy cream in a pot. Bring it to a boil and simmer for 30 minutes. In the meantime, in a heavy pot, cook the bacon until crisp and then remove from the pan. In the same pan, add the onions, then celery and cook until soft. Add the potatoes and corn, and cook for a few minutes. Add salt and pepper to taste, and the creamed corn. Mix well. Add the stock mixture and simmer 20 minutes or until the potatoes are tender. Pour into bowl and top with a few cooked bacon bits. Enjoy