Corn and Bacon Chowder

I can always distinguish the frequent recipes from the others by the condition of the page.  We kept all recipes in protective sleeves in a 3 ring binder and this particular one is well worn.

Corn and Bacon Chowder

6 ounces bacon, coarsely chopped

1 medium red onion, chopped

1/2 cup chopped celery

1 (15oz) package frozen corn, thawed (3 cups)

3 cups milk

1 pound red potatoes, scrubbed and cut into 1/2 inch dice

2 T minced chives

Salt and pepper

Dash Tobasco

Cook bacon over medium heat until crisp, 10 minutes.  Drain on paper towel and reserve.  Add onion and celery to bacon drippings and cook until softened.

Puree 1 cup of the thawed corn with 1 cup of milk in food processor.  Add the corn puree to the pan along with the remaining 2 cups of corn, 2 cups mil and potatoes.  Simmer over low heat about 20 minutes or until potatoes are tender.  Stir in cream, chive, and reserved bacon.  Season with salt, pepper, and Tobasco.