Corn and Potato Chowder

In a large pot, fry the bacon until crisp. Remove and drain on paper towels, keep the fat in the pan.

Meanwhile, puree 1 of the 15 ounce cans of corn with liquid in a blender until smooth. Save the remainder of the corn for later.

Saute, onion, garlic, celery and a large pinch of salt in the bacon fat until tender, about 5 minutes. Add the carrots and potatoes, season with salt and pepper, and cook for another 5 minutes.

Then add in the stock, corn and pureed corn. Bring to a boil, then reduce heat and simmer for 20 minutes or until all the veggies are tender. Taste and season with salt and pepper.

Pour soup into bowls and top with chopped bacon.