Corn Chowder Iii - cooking recipe

Ingredients

1 pound bacon, diced
2 green bell peppers, chopped
2 onions, chopped
1 bunch fresh celery leaves
6 (15 ounce) cans cream-style corn
5 cups water
4 (12 fluid ounce) cans evaporated milk

Preparation

In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.
Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.