Corn Chowder


Feeling a bit chilly outside?  Here's a chowder that will make you warm on the inside and keep you coming back for more.  It is easy, easy, easy and so, so good!  It's goodness only gets better overnight, so if you're having some guests, you can make this the day before and re-heat it the next day. Recipe follows:



Corn Chowder
8 servings

1 lb. bacon cooked and broken into pieces
6 tablespoons bacon drippings
1 cup sliced celery
1 medium onion chopped fine
4 tablespoons flour
8 cups milk
2 cans sliced potatoes
2 cans cream style corn
2 teaspoons salt
1/2 teaspoon pepper 
Parsley
Paprika

Cook the bacon and reserve the drippings.  
Put 6 tablespoons of the bacon drippings in a large pot and cook over medium heat until melted.  
Add sliced celery and chopped onion. Heat and stir until tender.  
Remove from heat and stir in 4 tablespoons of flour until smooth.
Return to heat and add 8 cups of milk.  Heat to boiling,  stirring frequently.  Continue cooking for 2 minutes, stirring constantly.  
Add 2 cans of sliced potatoes, 2 cans of cream style corn, 2 teaspoons of salt and 1/2 teaspoon of pepper. Heat through.  Serve and garnish with paprika, parsley, and bacon pieces.

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