Corn Chowder

• 4 slices thick cut bacon
• 1 stalk celery, chopped
• 1 small onion, diced
• 1/2 tablespoon unsalted butter
• 1 (14.75 ounce) can cream-style corn
• 1/2 can frozen corn
• 2 cups chicken broth
• 1 cup milk
• 2-3 small potatoes, cubed
• 1 carrot, chopped
• 1 tablespoons all-purpose flour
• 1 or 2 Tbsp heavy cream
• Salt and pepper to taste
• Garlic salt to taste

1. 1) Fry bacon in a medium pot until crispy, remove from pan and reserve.
2. 2) In the same pot, add onions and celery, and saute until lightly browned.
3. 3) Add cream-style corn, frozen corn, butter, and broth. Add carrots and potatoes. Cook for about 10 minutes or until potatoes are just cooked.
4. 4) Mix together flour and a little water to form a paste.
5. 5) Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Add heavy cream and mix well. Correct seasoning and add salt, pepper and garlic salt to taste.
6. 6) Simmer for 10 minutes or until you are ready to eat. Sprinkle the bacon on each plate just before eating.

bacon, celery, onion, unsalted butter, creamstyle, frozen corn, chicken broth, milk, potatoes, carrot, flour, heavy cream, salt, garlic

Taken from www.epicurious.com/recipes/member/views/corn-chowder-58387734 (may not work)