Havrvest Tomato Corn Chowder - cooking recipe

Ingredients

6 slices bacon, cut into 1 inch pieces
1 onion, chopped
2 celery ribs, chopped
2 medium potatoes, peeled and diced
1 (14 ounce) can chicken broth or (14 ounce) can vegetable broth (reduced sodium)
2 (14 1/2 ounce) cans tomatoes or 2 quarts fresh tomatoes, peeled and diced
1/2 teaspoon sweet paprika
1/4 teaspoon garlic powder
2 dashes hot sauce
1 1 1/2 cups fresh corn or 1 1/2 cups frozen corn
1 cup heavy cream

Preparation

Cook bacon in a soup pot until browned but not crisp.
Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
Add corn and simmer 5-10 minutes.
Stir in cream and serve.