Corn Chowder, The Ultimate Version

• 3/4 lb bacon, chopped
• 2 cups onions, chopped
• 1 cup celery, chopped
• 5 cups potatoes, chopped into 1/2-inch pieces
• 2 cups chicken broth
• 2 (14 3/4 ounce) cans creamed corn
• 2 cups yellow hominy
• 2 cups frozen corn
• 1 (12 ounce) can evaporated milk
• 2 ounces diced pimentos
• 1 -3 teaspoon sugar (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/2 teaspoon salt (to taste)

1. In a large Dutch oven, cook bacon over medium heat until crisp, about 10-15 minutes. Remove bacon to drain, and drain fat, leaving 3-4 tablespoons in pot. Add onion and celery, and cook until soft and translucent, about 4-7 minutes. Add potatoes, toss to coat, and cook for 1 minute. Add chicken broth, bring to boil, and cook for 10-20 minutes, or until cooked to desired tenderness.
2. Add creamed corn, hominy, frozen corn, evaporated milk, and pimiento. Add seasonings to taste. Allow to come to a bubble, and heat through, but DO NOT boil. Add milk, half and half, or heavy cream to thin out soup, if desired.
3. Serve with saltine or oyster crackers, if desired.

bacon, onions, celery, potatoes, chicken broth, corn, yellow hominy, frozen corn, milk, pimentos, sugar, black pepper, salt

Taken from www.food.com/recipe/corn-chowder-the-ultimate-version-506684 (may not work)