Corn Chowder

Corn Chowder

• 1/2 pound Bacon
• 1 CUP chopped Onion
• 1/4 CUP Flour
• 2 CUPS Chicken Broth
• 1 CUP Water
• 2 cans (14 oz) whole-kernel corn with juices
• 2 CUPS Potatoes, peeled and cubed
• 1/2 CUP chopped Celery
• 2 large Carrots, diced
• 2 TSP Salt
• 1/4 TSP black pepper
• 2 CUPS Milk
• 2 TBS butter

In large saucepan, cook bacon until crisp. Transfer bacon to paper towels to drain and then crumble. Add onions to bacon drippings and cook until tender. Gradually stir in flour. Pour in broth and water, stirring until well blended. Add corn, bacon, potatoes, celery, carrots, salt, and pepper. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes or until potatoes are tender. Stir in milk and butter and cook until heated through.