Statehouse Oyster Chowder

• 4 slices bacon
• 2 cups water
• 1 1/2 cups whole kernel corn, undrained
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup peeled, diced potatoes
• 1/2 cup chopped onion
• 2 cups milk, divided
• 2 tablespoons cornstarch
• 1/2 cup chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons salt
• 3/4 teaspoon dried whole oregano
• 1/4 teaspoon pepper
• 3 (12-ounce) containers Standard oysters, drained

1. Cook bacon in a small Dutch oven until crisp; remove bacon, discarding drippings. Drain bacon on paper towels; crumble and set aside.
2. Place water, corn, celery, carrots, potatoes, onion, and reserved bacon in Dutch oven; bring to a boil. Cover and simmer 30 minutes.
3. Combine 1 cup milk and cornstarch in a small bowl, stirring well. Add cornstarch mixture, remaining milk, parsley, Worcestershire sauce, salt, oregano, and pepper to vegetables in Dutch oven; stir well. Bring to a boil; cook, uncovered, over high heat 1 minute, stirring constantly.
4. Stir in oysters; cover and simmer 15 minutes. Serve immediately in warm bowls.

bacon, water, whole kernel corn, celery, carrots, potatoes, onion, milk, cornstarch, parsley, worcestershire sauce, salt, oregano, pepper, containers

Taken from www.myrecipes.com/recipe/statehouse-oyster-chowder (may not work)