Country Potato Chowder - cooking recipe

Ingredients

6 bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
1/4 cup all-purpose flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into 1/2 inch cubes
2 cans (10 3/4 oz. Each) condensed Cream of Celery soup, undiluted
2 Tbsp dried parsley flakes
1 Tbsp Worcestershire sauce
1 tsp seasoned salt
1/2 tsp. pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2-inch pieces
1 can (14 3/4 oz) cream-style corn

Preparation

In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt, and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the carrots and beans. Cover and simmer 15 minutes longer or until the vegetables are tender. Stir in corn and reserved bacon; heat through. Yields: 12 servings.