Corn and Bacon Chowder

• 1/2 pound (about 8 slices) bacon, coarsely chopped
• 1 6-ounce russet potato, peeled, cut into 1/2-inch pieces
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 small bay leaves
• 2 cups milk
• 1 10-ounce package frozen corn kernels
• 1 14 3/4-ounce can creamed corn
• 1 1/4 cups canned vegetable broth
• 1/2 cup chopped celery leaves
• 1/4 teaspoon (or more) hot pepper sauce

1. Saute bacon in heavy large pot over medium-high heat until crisp and brown.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 2 tablespoons drippings from pot.
4. Add potato, onion, celery, and bay leaves to pot.
5. Saute over medium-high heat until vegetables begin to soften, about 5 minutes.
6. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
7. Reduce heat to medium-low.
8. Cover and simmer chowder until potato is tender, about 15 minutes.
9. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
10. Simmer chowder uncovered until flavors blend, about 5 minutes.
11. Season with salt and pepper and more hot pepper sauce, if desired.

bacon, russet potato, onion, celery, bay leaves, milk, corn, corn, vegetable broth, celery, pepper sauce

Taken from www.epicurious.com/recipes/food/views/corn-and-bacon-chowder-105662 (may not work)