Corn Chowder

½ lb bacon 4 cups whole milk or light cream

1 or 2 medium size onions 2 cups (3 large) potatoes

2 tbs flour 3 cups corn (5-6 ears) fresh or frozen

2 tbs butter salt and pepper to desired taste

½ cup celery (optional) parsley, basil, butter to garnish

oyster crackers or croutons

In a dutch oven or large pot, cook the bacon until crispy. remove the bacon and cut up into small pieces. reserve ½ - 1 tbs of the drippings. 

Dice the onions and celery. add the onions and celery to the bacon drippings and cook until translucent and soft (+/_ 5 minutes). 

If using fresh corn, cook 5-6 ears of corn, then cut the kernnels from the ears. if using frozen corn remove the bag from the freezer and allow to thaw. 

Peel the potatoes and cut into bit size pieces. in a separate pot cook the potaoes until tender (do not over cook).  drain the water from the potaoes.

Over low heat add the flour to the onions and stir until fully mixed (makes a roux). be sure that the flour is fully mixed and just starting to turn slightly brown. i like a thick chowder, so i may use a little more flour.

Slowly add the milk (or cream) to the onions/flour mixture, stirring constantly.

Add the potatoes to the mixture and continue to cook over low to medium heat.

Salt and pepper to desired taste.

Serve chowder in bowl or cup. garnish with as desired with either parsley or basil and a dollop of butter and oyster crackers or croutons on the side.