Corn Chowder recipe from “Dinner is Ready” by Deanna Buxton:

1/2 lb. bacon, chopped

1 1/4 onions (this is less onion than the recipe calls for)

2 stalks celery, chopped

1 bay leaf

4 T. flour

4 potatoes, diced

2 17 oz. cans creamed corn

2 c. half and half (I have substituted milk just fine)

1 qt. chicken broth

2 T. butter

1 tsp. salt

1/2 tsp. pepper

Cook bacon until crisp.  Drain on paper towels.  Drain all but 4 tablespoons drippings.  Add onions and celery and cook until soft.  Add bay leaf.  Stir in flour.  Cook 3 minutes.  Add five cups water and potatoes.  Bring to a boil.  Simmer 30 minutes.  Stir in corn (I also add some of our frozen garden corn from our last harvest), half and half, chicken broth, butter, salt and pepper.  Heat just till butter melts.  DO NOT BOIL.

This is a family favorite, and especially appreciated this time of year.