Corn Chowder with Bacon

6 ounce bacon, coarsely chopped

1 large red onion, diced

1/4 cup chopped celery

16 ounce package frozen whole kernel corn, thawed

3 cups whole milk

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

1/2 cup heavy cream

2 T minced chives

Salt and pepper

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

Puree 1 cup corn with 1 cup milk in food processor.  Add the corn puree to the pan with the remaining 2 cups of corn and 2 cups milk.  Add the potatoes; simmer 20 minutes

over low heat until potatoes are tender.  Stir in cream, chives and bacom  Season with salt and pepper.