Corn Chowder

• 1 package Shore Lunch brand Creamy Potato Soup Mix (or other potato soup mix that yields 8 one cup servings)
• 1- 14.5 oz. can low sodium chicken broth
• 1- 12 fl. oz. can evaporated milk
• 1/2 cup wild rice cooked in 1 1/2 cups water
• 1/2 cup celery, chopped
• 2 Tablespoons butter
• 3- 14.5 oz. cans cream-style corn
• 1 pound bacon, cooked until crispy (optional)

1. Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover and simmer for 20 - 25 minutes. Remove from heat and let stand for 5 minutes. Stir and drain off any remaining water. Set aside.
2. Meanwhile, in a small skillet or saute' pan, cook the celery in the butter over medium-high heat until translucent. Set aside.
3. Measure the chicken broth, evaporated milk and enough water to make 8 cups liquid into a large stock pot. Bring to a boil; whisk in soup mix.
4. Add wild rice, celery and the three cans cream-style corn. Return to a boil, reduce heat and simmer for 20 minutes.
5. Serve this creamy delicious soup in mugs or bowls topped with crumbled bacon.
6. Refrigerate leftover slices of cooked bacon in a zipper bag, or other airtight container. Just before serving, fold between layers of paper towels and microwave for 20 to 30 seconds; let cool before crumbling.
7. Chowder can be refrigerated or frozen and reheated as needed.
8. Perfect for those cold winter days.
9. Makes 10 - 12 servings.
10. Chicken Corn Chowder
11. Stir in 1 large can chicken breast, drained, or 1 cup chopped leftover chicken with the corn, celery and wild rice.

potato soup mix, chicken broth, milk, wild rice, celery, butter, creamstyle, bacon

Taken from www.epicurious.com/recipes/member/views/corn-chowder-52579911 (may not work)