Corn Chowder - cooking recipe

Ingredients

3 slices bacon
1 stalk celery, chopped
2 Tbsp. flour
3 c. milk
1 (17 oz.) can creamed corn
1 (12 oz.) can frozen corn
2 Tbsp. instant chopped onion
1 tsp. Season-All
1/8 tsp. white pepper
1/8 tsp. basil leaves

Preparation

Cook bacon in large saucepan over medium-low heat until crisp. Drain on absorbent paper. Saute celery in bacon fat 3 minutes. Remove from heat. Add flour. Stir until well blended.
Gradually stir in milk. Add remaining ingredients.
Cook over medium heat, stirring frequently, until mixture comes to a boil.
Cook 1 minute longer. Serve topped with crumbled bacon.
Makes 1 1/2 quarts.