The Best Corn Chowder - cooking recipe

Ingredients

4 slices bacon, cooked and crumbled into small pieces
1 tablespoon oil
1/3 cup onion, minced (preferable green onion)
1/2 cup celery, diced
1/2 cup carrot, finely chopped
4 cups potatoes, diced
1 teaspoon salt
2 cups boiling water
15 1/4 ounces whole kernel corn, drained
14 3/4 ounces cream-style corn
12 ounces evaporated milk
2 tablespoons butter
6 saltine crackers, rolled fine
1/3 cup fresh parsley, minced (or 1 T. dried parsley)
white pepper, to taste

Preparation

Cook bacon and break into small pieces. Set aside.
In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
Stir in bacon pieces.
Just before serving, add parsley and a generous grind of white pepper (to taste).