Concerto Of Corn Chowder - cooking recipe

Ingredients

1 lb. bacon, diced
1 large onion, diced
1/2 c. celery, diced
1 clove garlic, chopped
4 to 5 potatoes, diced
2 cans chicken broth
1 bag frozen corn
1 pt. heavy cream
1/4 c. flour
salt and pepper to taste

Preparation

Fry bacon in Dutch oven or other heavy soup pan.
Drain diced bacon on paper towel and set aside.
Cook onion, garlic and celery in bacon drippings.
Cook potatoes in separate pan in enough water to cover until tender.
Add flour to onion mixture and cook until lightly browned.
Add undiluted chicken broth and stir until well blended.
Add potatoes and water potatoes were cooked in.
Add corn and cook 10 minutes.
Stir in heavy cream and cook 10 minutes more.
Season to taste.