Best Corn Chowder
6 slices bacon, cut into 1-inch pieces, cooked crisp, and drained but reserved
1/3 cup onion, chopped
1 stalk celery, sliced
2 medium potatoes, peeled and cubed
17-ounce can of whole kernel corn
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons flour
1 1/2 cups milk
Heat the bacon oil in a saucepan. Add onion and celery. Sauté until onion is tender. Add potatoes, corn with liquid, water, salt, and pepper. Bring to a boil, reduce heat; cover, and simmer 15 minutes or until potatoes are tender. Combine flour and 1/4 cup milk in a small bowl, mixing until smooth. Stir in remaining milk. Pour into corn mixture and then cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir and boil 1 minute. Stir in bacon and heat for 5 minutes.