New England Corn Chowder

• 1 cup chopped celery (2 stalks)
• 1 medium onion, chopped (1/2 cup)
• 2 slices bacon, chopped
• 2 15 1/4-oz. cans whole-kernel corn, drained
• 2 14 3/4-oz. cans cream-style corn
• 4 cups milk
• 2 ( 14-oz.) cans reduced-sodium chicken broth
• 1 cup whipping cream
• 3-4 dashes bottled hot pepper sauce
• 4 cups cubed potatoes (about 1 1/4 lb.)
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• 1/4 cup snipped fresh parsley
• Salt and ground black pepper

1. 1. In a 6- to 8-quart Dutch oven cook celery, onion, and bacon over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
2. 2. Add whole-kernel corn, cream-style corn, milk, stock, cream, and bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered for 30 minutes. Add potatoes; return to boiling. Reduce heat; simmer, covered, about 15 minutes more or until potatoes are tender.
3. 3. Meanwhile, in a small bowl stir together butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in parsley and season with salt nd black pepper.

celery, onion, bacon, wholekernel corn, creamstyle, milk, chicken broth, whipping cream, pepper sauce, potatoes, butter, allpurpose, parsley, salt

Taken from www.epicurious.com/recipes/member/views/new-england-corn-chowder-1276143 (may not work)