Recipe

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• 1 (15.25 oz) can whole kernel corn
• 1 (14.75 oz) can cream-style corn
• 1/2 lb bacon
• 4 cups chicken broth
• 2 stalks celery, diced
• 2 small onions, chopped
• 2 tbsp margarine
• 6 small potatoes, cubed
• 2 carrots, diced
• 2 tbsp all-purpose flour
• 2 cups milk
• salt to taste
• ground black pepper to taste

• 1 Place bacon in a medium-sized pan and fry until almost completely cooked through. Add the celery and onions to the pan and then sauté until everything is lightly browned.
• 2 Next transfer this mixture to a larger cooking pot. Pour in both types of corn (cream-style corn and kernel corn). Then add the chicken broth and butter, along with the potatoes and carrots. Stirring occasionally, cook for approximately 15 minutes.
• 3 In a separate bowl, stir the flour and a little water together to form a paste.
• 4 Add this flour paste and the milk to the cooking pot. Vary the amount of flour paste according to how thick you like your chowder. Simmer for 30 minutes, adding salt and pepper to taste as the chowder cooks. Serve piping hot and enjoy!