Corn Chowder - cooking recipe

Ingredients

1/2 lb. sliced bacon, crumble
3 large onions, chopped
1 c. chopped celery
1 bay leaf
4 Tbsp. flour
5 c. peeled and diced potatoes
2 (17 oz.) cream-style corn
2 c. half and half or milk
2 (14 1/2 oz.) cans chicken broth or make your own from chicken parts
2 Tbsp. butter
salt and pepper to taste
paprika and minced parsley for garnish

Preparation

In large heavy saucepan, cook bacon over medium heat until it is crisp.
Transfer to paper towel to drain.
Discard all but 4 tablespoons of fat.
Add onions and celery; cook until tender. Add bay leaf and stir in flour.
Cook and stir for 3 minutes. Stir in potatoes and 5 cups water.
Bring to a boil and simmer for 20 minutes until potatoes are cooked.