Corn Chowder

Bill Beierschmitt

INGREDIENTS:

3/4 lb bacon
3/4 chopped celery
2 medium onions, chopped
3 Tbsp flour
5 Cups milk
2 cans cream style corn
1 cans whole kernel corn, drained
1/2 tsp salt
1/8 tsp pepper
2 lbs cooked tiny whole potatoes (Yukon)
or 2 16 oz cans of whole potatoes, diced
Paprika for garnish

INSTRUCTIONS:

In a Dutch oven, fry the bacon until crisp, remove and drain on paper towels. Drain most
of the bacon grease out of the Oven, leaving about 3 Tbsp bacon drippings in the Oven.
Add the onions and celery and cook until the onion is tender. Remove from the heat and
blend in the flour. Cook, while stirring, over a low heat until the mixture is bubbly. Stir in
milk and heat to boiling. Stirring continually, boil for about one minute. Take off heat,
temporarily. Stir in corn, potatoes, salt and pepper. Heat over lower temperature
(simmer) until corn and potatoes are hot. Stir in bacon. Garnish each serving with
paprika.