This is my mom's corn chowder recipe and is perfect on a cold fall evening. The recipe is easy to follow, just be careful that the bottom of your pot doesn't burn or your chowder will have a terrible charred taste.
½ pound bacon, diced
1 medium onion, chopped (about ½ cup)
½ cup chopped celery
2 tablespoons flour
4 Cups milk
1 can (1 lb. 1 oz) cream style corn
1 can (1 lb. 1 oz) corn
2 cans (1 lb.) tiny whole potatoes, diced
½ teaspoon salt
1/8 teaspoon pepper
Snipped parsley (optional)
In large saucepan, fry bacon until crisp; remove and drain. Pour all but 3 tablespoons drippings from saucepan. Add onion and celery to drippings in pan; cook and stir until onion is tender.
Remove from heat; blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly so that the bottom of the pan does not burn. Boil and stir 1 minute.
Stir in corn, potatoes, salt and pepper; heat through. Stir in bacon. Sprinkle each serving with parsley and paprika.