5 slices bacon, chopped

1 large onion, diced

2 stalks celery, diced

6 C corn (cooked fresh or frozen)

3 potatoes, peeled and diced

4 C milk

4 C chicken broth

1 t pepper

In large soup pot, cook bacon on medium heat until browned. Add onions and celery; cover and cook until tender, about 10 minutes. Add corn, potatoes, milk, broth, and pepper. Cover and simmer for half an hour. Remove from heat, uncover, and cool slightly. Using an emulsifier, puree until 1/3 to 1/2 of soup appears creamy with bits - a true chowder. Serve warm and garnish with basil, dill, cheddar cheese and or crumbled bacon.

NOTE: If using "new" potatoes, the skins are thin and sweet and great to eat for nutrition, so no need to peel them, just wash them well.