Title: Heavenly Corn Chowder
Categories: Soup Vegetable
Yield: 6 Servings

1/2	lb	Bacon, diced
1	lg	Onion, diced
1	c	Celery, diced
3		#303 cn cream corn
2	lg	Potatoes, diced
		Milk to taste

Boil potatoes until done - drain. Place bacon in large (5 Qt.) kettle and fry until crisp. Add onion and celery. Simmer over low heat until vegetables are limp. Drain off excess fat. Add 3 cans creamed corn, boiled potatoes and milk to bring to desired consistency. Add lots of salt and pepper to desired taste. Heat to boiling point, but don't boil.

Courtesy of: Joann Pierce

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