Corn Chowder, The Ultimate Version - cooking recipe

Ingredients

3/4 lb bacon, chopped
2 cups onions, chopped
1 cup celery, chopped
5 cups potatoes, chopped into 1/2-inch pieces
2 cups chicken broth
2 (14 3/4 ounce) cans creamed corn
2 cups yellow hominy
2 cups frozen corn
1 (12 ounce) can evaporated milk
2 ounces diced pimentos
1 -3 teaspoon sugar (to taste)
1/2 teaspoon black pepper (to taste)
1/2 teaspoon salt (to taste)

Preparation

In a large Dutch oven, cook bacon over medium heat until crisp, about 10-15 minutes. Remove bacon to drain, and drain fat, leaving 3-4 tablespoons in pot. Add onion and celery, and cook until soft and translucent, about 4-7 minutes. Add potatoes, toss to coat, and cook for 1 minute. Add chicken broth, bring to boil, and cook for 10-20 minutes, or until cooked to desired tenderness.
Add creamed corn, hominy, frozen corn, evaporated milk, and pimiento. Add seasonings to taste. Allow to come to a bubble, and heat through, but DO NOT boil. Add milk, half and half, or heavy cream to thin out soup, if desired.
Serve with saltine or oyster crackers, if desired.