Havrvest Tomato Corn Chowder

• 6 slices bacon, cut into 1 inch pieces
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 medium potatoes, peeled and diced
• 1 (14 ounce) can chicken broth or (14 ounce) can vegetable broth (reduced sodium)
• 2 (14 1/2 ounce) cans tomatoes or 2 quarts fresh tomatoes, peeled and diced
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon garlic powder
• 2 dashes hot sauce
• 1 1 1/2 cups fresh corn or 1 1/2 cups frozen corn
• 1 cup heavy cream

1. Cook bacon in a soup pot until browned but not crisp.
2. Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
3. Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
4. Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
5. Add corn and simmer 5-10 minutes.
6. Stir in cream and serve.

bacon, onion, celery, potatoes, chicken broth, tomatoes, sweet paprika, garlic, hot sauce, fresh corn, heavy cream

Taken from www.food.com/recipe/havrvest-tomato-corn-chowder-39701 (may not work)