Corn Chowder

Recipe Name:  Corn Chowder

Story:  from Maine.  Dating back to the 1930's.

Years you've been making it:  My mother learned it in Maine and made it very often.  I began in the 70's.

Author / Creator:  Unknown, somebody in Main.  Modified and improved several times.

Submitted by:  Chuck Whittier

Ingredients:
Thick sliced bacon, 6 slices
Can of condensed milk
1 qt. Half n Half
2 large onions, diced
2 or 3 stalks celery, diced
4 cups of white potatoes, diced 1/2 inch cubes
4 cans creamed corn
3 cans whole corn
3 cups water

Directions:
Fry bacon until crisp in a Dutch oven.  Crumbe bacon and set aside.  Add onions and celery to the pan with the 1/2 of the bacon grease.  Saute for about 5 minutes.  Add potatoes, add water until just covered.  Should be about 3 cups.  Cook until tender, about 25 minutes or less.

Stir in corns, and bacon mix well and begin heating at medium high.  Season with salt and pepper to taste and cook for 10 mins.  Add in the condensed milk and half and half cream.  Simmer for 15 minutes NOT letting it boil.  Watch, stir, and keep just below a boil.

Serves 6.

Notes: Can add a couple tablespoons of flour in a roux and cook before putting in the corn and milk.  Will make the sauce a little thicker allowing for more of the half and half to be added later.