Corn Chowder: - cooking recipe

Ingredients

1/2 lb bacon
2 cups frozen corn
2 stalks celery, chopped
5 cups chicken broth
1 medium onion, diced
2 cups milk
2 tablespoons margarine
7 potatoes, peeled & cubed
3 teaspoons chicken base
1/2 cup shredded carrot
1 red pepper, chopped
2 tablespoons pimientos, chopped (optional)
1 (14 3/4 ounce) can creamed corn
shredded cheddar cheese (optional)
2 tablespoons flour

Preparation

Fry bacon in pan, crumble and set aside.
Add onions and celery to bacon grease, saute' until lightly browned.
Transfer onion/celery mixture to a large soup pan.
Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
Cook for 30 - 45 minutes or until potatoes are tender.
Mix together flour and a little water to form a paste.
Add flour paste to soup add milk.
You may want to add more flour paste, depending on how thick you like your chowder.
Simmer for 30 minutes or until you are ready to eat.
Add salt and pepper to taste.
Prior to serving I like to add shredded cheese and sprinkle bacon on top.