Corn And Bacon Chowder

Yummy!!

Saut bacon in heavy large pot over medium-high heat until crisp and brown.

Using slotted spoon , transfer bacon to paper towels to drain.

Pour off all but 2 tablespoons drippings from pot.

Add potato , onion , celery , and bay leaves to pot.

Saut over medium-high heat until vegetables begin to soften , about 5 minutes.

Add milk , frozen corn kernels , creamed corn , and vegetable broth and bring to boil.

Reduce heat to medium-low.

Cover and simmer chowder until potato is tender , about 15 minutes.

Add celery leaves , 1 / 4 teaspoon hot pepper sauce , and bacon.

Simmer chowder uncovered until flavors blend , about 5 minutes.

Season with salt and pepper and more hot pepper sauce , if desired.

Makes 6 servings.

bacon, russet potatoes, onion, celery, bay leaves, milk, frozen corn kernels, creamed corn, canned vegetable broth, celery leaves, hot pepper sauce