Corny Ham Chowder

• 8 slices bacon
• 2 c. chopped onions
• 4 c. potatoes, chopped
• 1/2 c. sliced celery
• 2 c. chicken broth
• 3 c. cubed ham
• 1 (16 oz.) can whole kernel corn
• 1 (16 oz.) can cream-style corn
• 2 c. half and half
• black pepper to taste
• salt to taste
• parsley (optional)

1. Fry bacon in skillet until crisp.
2. Drain and reserve 1/4 grease.
3. Saute onions in bacon grease until tender.
4. Combine potatoes, celery, sauteed onions and broth in large saucepan. Bring mixture to boiling, cover and simmer until potatoes are tender.
5. Stir in ham and both cans corn.
6. Add half and half, heat thoroughly and season to taste.
7. Serve with crumbled bacon and parsley sprinkled on top.
8. Makes 8 servings.

bacon, onions, potatoes, celery, chicken broth, ham, whole kernel corn, creamstyle, black pepper, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591394 (may not work)