Corn Chowder

• 1/2 pounds Bacon
• 1 whole Small Onion
• 2 stalks Celery
• 3 Tablespoons Butter
• 1/4 cups Flour
• 2 cups Chicken Broth
• 3 whole New Potatoes, Chopped
• 2 cups Fresh Or Frozen Corn
• 2 cups Half-and-half
• 1 can Creamed Corn
• 1 dash Thyme
• 1 dash Parsley
• 1 teaspoon Salt
• 1 teaspoon Pepper

1. Fry the bacon in a nice-sized soup pot; break into small pieces and put back in the pot. Add onions and celery, cook until soft. Add and melt butter, then add the flour. Cook for just a few minutes until blended. Add chicken broth, chopped potatoes and fresh or frozen corn. Simmer for about 15 minutes until potatoes are tender. Add half-and-half, creamed corn, thyme, parsley, salt and pepper.
2. Simmer for 30 minutes or so until it gets nice and thick. Again, I like my soup to sit, so when I made it in the morning, I let it simmer for a while and then put it in the fridge until dinner time. You can also do this in the crock pot .

bacon, onion, stalks celery, butter, ubc, chicken broth, new potatoes, thyme, parsley, salt, pepper

Taken from tastykitchen.com/recipes/soups/corn-chowder/ (may not work)